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These oven-baked zucchini fries, flavored with spices and herbs, are truly delicious and ultra-crisp. And because they're not fried, they're light and highly addictive! And what's more, it's a super-easy and quick recipe!
💙 Why you'll love them
- They're super-simple to make: just cut up the zucchinis, toss them in an easy mixture and bake.
- They're tasty, healthy and deliciously indulgent!
- You can vary the cooking methods : I make them in the oven, but you can also fry them or make them in the Air Fryer!
- It' ll make even the most reluctant (like children, for example) love zucchini!
These are the main ingredients, and the quantities can be found in the recipe card below.
- Zucchini: take firm, medium-sized zucchini, as large ones are often more fibrous.
- Greek yogurt A little thicker than traditional yoghurt, it adds great texture to your sauce.
- Spices: paprika and cayenne pepper.
- Herbs: basil, mint, chives and thyme. Ideally, take them fresh, if not frozen.
- Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute - it's so much better!
- Panko breadcrumbs: Japanese breadcrumbs that make everything super crunchy, available in supermarkets.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Flour (or cornflour for gluten-intolerant people), to absorb some of the moisture from the zucchini and make it even crispier.
✨ What to eat these fries with?
Here are some gourmet ideas to accompany your zucchini fries:
- Chicken skewers with lemon and herbs
- This Parmesan and Panko crusted salmon
- These Shakshuka-style cocotte eggs
- This delicious Teriyaki glazed salmon
- Chicken meatballs with spices and herbs
- This simple fish en papillote
- This spicy chicken (with Green Poblano rice)
To make this recipe dairy-free, replace the Greek yoghurt with vegetable yoghurt and the Parmesan cheese with the grated vegan cheese of your choice.
👩🏻🍳 Chef's tips
- Wipe your zucchinis with paper towels after cutting them into sticks: as they give off water, removing a little moisture will help them to be even crisper.
- The quick way: put flour in one tupperware, beaten eggs in another and Panko breadcrumbs in a third. Simply place your zucchini sticks in the flour, close the tupperware, shake and repeat with the beaten eggs and Panko breadcrumbs. Even if you do the operation more than once because of the number of sticks (they mustn't overlap in the tupperware), it's still much faster than passing them one by one through the three.
- For super crispy fries, opt for fan-fried cooking!
- Turn them over halfway through cooking so that they are perfectly crisp on both sides.
- Enjoy them as soon as they're ready, because they're best when they're piping hot, and the longer you wait, the more likely they are to soften.
💡 Frequently Asked Questions
I wouldn't recommend it, as they might go soft. They're super crispy when they come out of the oven, and just a few hours later!
You can serve them with a Greek yogurt and herb sauce (a mixture of mint and chives, with a little lemon juice, for example), ketchup, a spicy sauce or even guacamole!
Yes, you can totally make them in a pan filled with hot frying oil. Just fry them in batches, and don't put too many fries into the pan at once: if the oil temperature drops too much, you'll end up with mushy fries.
Alternatively, if you have an Air Fryer, you can cook them at 400°F/205°C for 3 to 5 minutes (maybe a little bit more, according to the size of your fries).
No, there's no need to peel them, as the skin is 100% edible anyway.
These zucchini fries can be kept for up to a few hours, so enjoy them when they come out of the oven: that's when they'll be at their crispiest!
😋 Other finger food recipes
- Fried shrimp (Ebi Fry) from Japanese restaurants
- Rösti: the famous Swiss potato pancakes
- Fried Camemberts
If you make these zucchini fries, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Zucchini fries (in oven)
- 6 ½ cups grated zucchini
- 5 tablespoons Greek yogurt
- 2 tablespoons olive oil
- ½ lemon
- 2 teaspoons ground sweet paprika
- 1 pinch Cayenne pepper
- 3 teaspoons herbes de Provence
- 5 tablespoons fresh basil chopped
- 1 tablespoon fresh mint chopped
- 2 tablespoons fresh chives chopped
- 3-4 eggs
- all-purpose flour
- Panko breadcrumbs
- salt to taste
- black pepper to taste
- Place the Greek yoghurt, olive oil, lemon juice, paprika, cayenne pepper, basil, mint, chives and thyme in a hand blender. Blend until smooth and homogeneous.
- Preheat your oven to 390°F/200°C in fan-assisted mode. Cut your zucchinis into matchsticks (no need to peel them), dry them well to remove as much moisture as possible (the better you dry them, the crisper they'll be) then mix them with the sauce.
- Put flour in one tupperware. In another, beaten eggs, and in the last, Panko breadcrumbs. Place some of the sticks in the 1st tupperware (they shouldn't overlap), close and shake. Repeat the operation in the tupperware of beaten eggs, then in the tupperware of Panko breadcrumbs. Do the same with the rest of the sticks: it's much quicker than doing them one by one.
- Spread your fries out on an oven tray lined with parchment paper (they shouldn't overlap), drizzle with a generous amount of olive oil, season with salt and pepper and bake for 25 minutes. Halfway through baking, turn them over and drizzle with olive oil again. Enjoy them straight from the oven!