Crunchy and bursting with flavors, these low-carb, gluten-free, and parmesan-crusted baked zucchini fries are there to satisfy your crunchy cravings.

I’m currently working on getting back to low-carb eating because it is always so good to me when I do! I will freely admit to getting derailed sometimes. Not because of temptation, but mostly because of travel and being so busy.

Dishes like this also help when the salty, crunchy cravings hit. These low carb zucchini fries are one of my current favorites. I have been making them several times a week and we just love the crunchiness and burst of flavor from them! They have the taste of a fried treat (think crispy french fries) but are far less work and mess, so that is yet another point in their favor.

Some other tasty side dishes you might enjoy include my parmesan oven fries, hush puppies Southern-style, and fried potatoes recipe (steppin’ up the flavor).

Recipe Ingredients

Mayo
Parmesan cheese
Salt
Pepper
Zucchini (I usually use one zucchini for each of us)

How To Make Baked Zucchini Fries

First, we need to set up a breading station. So add the parmesan cheese…

the salt…

and the pepper to a mixing bowl.

Stir ingredients together with a fork until good and mixed.

Cut your zucchini into half, then each half into fourths to make wedges. I also cut the ends off but that’s up to you.

If you like (totally optional), you can take a paper towel and wrap it around each one and give a little squeeze to make them a little tackier so the breading sticks better. Sometimes I do this, sometimes I don’t, they all turn out great regardless. Some people try to make this into a high-maintenance recipe, but it really isn’t.

Using a knife, spread each cut side of the zucchini sticks with mayo.

You’ll be amazed at how easy it goes on and sticks.

Then, press each cut side into your parmesan mixture.

Place the zucchini sticks on a baking sheet, lightly greased with either olive oil or nonstick cooking spray.

Bake at 450 for about 30 minutes, or until your baked zucchini sticks are brown and crispy on top. The first time you do this, check on them around the 20-minute mark just to make sure they aren’t overcooking in your oven.

Here they are, straight out of the oven.

Serve immediately either on their own or with your favorite dipping sauce!

Storage

You can store leftover zucchini fries in an airtight container in the fridge for up to 3 days. I recommend reheating them quickly in the oven or air fryer so they become crispy baked zucchini fries once more.

Recipe Notes

When it comes to these baked parmesan zucchini fries, I know a lot of folks will be tempted to buy the grated parmesan cheese. But I have made them with both and the powdered parmesan is really and truly the way to go. It creates a wonderful coating that sticks really well, whereas the shredded parmesan tends to melt and slide off the zucchini.
As for which mayonnaise to use in this recipe, I am pretty sure 75% of my readership is going to slowly die inside because I didn’t use Duke’s. I usually try to get that just because y’all like it so much but grabbed this Great Value substitute on the go. So it doesn’t matter which mayonnaise you use, these zucchini fries are going to taste delicious!
Please salt and pepper to your taste. I enjoy my crispy zucchini fries very peppery with a good zing of salt. You know your taste buds best so use your own personal judgment when it comes to adding salt and black pepper.
Serve your oven baked zucchini fries with your favorite dipping sauce, whether that’s ranch dressing, garlic aioli, or marinara sauce.
For extra seasoning, add a teaspoon of Italian seasoning, garlic powder, or onion powder to the parmesan mixture.