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Baked Zucchini Fries are crispy on the outside and tender on the inside. A delicious way to cook with fresh garden zucchini!

Baked Zucchini Fries

I still remember the first time I ate Zucchini Fries! I was attending graduate school in Boston back in the 1990’s, and my friends and I often ate at a restaurant called Division 16 which was located right around the corner from our school in Boston’s Back Bay neighborhood.

It was a popular student hangout known for their burgers and buffalo wings – but I absolutely loved their zucchini fries! Those zucchini fries were light and crispy on the outside and soft and tender on the inside – and I couldn’t get enough of them!


So back then – long before online food blogs were popular – I clipped a baked zucchini fries recipe out of the local newspaper with the idea of recreating those delicious fries at home! I recently found that recipe clipping again – and with a garden brimming with fresh zucchini – I convinced my husband Jack to take a walk down memory lane with me by making zucchini fries to share here on A Family Feast!

Baked Zucchini Fries

These baked zucchini fries have a wonderful crumb coating made from a mix of Ritz crackers and panko bread crumbs – plus some Romano cheese adds fantastic flavor. We bake them until the zucchini is tender on the inside and the outside is light and crispy – just like I remembered from all those years ago!

You can serve these Baked Zucchini Fries with our Roasted Red Pepper Dipping Sauce (see that recipe here) – or any other favorite sauce. Enjoy!

You may like these other appetizer recipes:

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Baked Zucchini Fries

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 servings


  • pounds fresh zucchini
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 whole eggs
  • 1 tablespoon milk
  • 1 sleeve Ritz crackers (3½ ounces in weight)
  • ½ cup panko bread crumbs
  • ½ cup grated Romano cheese
  • 4 tablespoons extra virgin olive oil, divided
  • Non-stick cooking spray


  1. Preheat oven to 450 degrees F.
  2. Trim the ends and cut the zucchini in half. With a spoon, remove any large seeds. (Smaller seeds can stay if the zucchini are small.)
  3. Cut zucchini into thick French-fry sized pieces leaving skins on.
  4. Lay out three medium to large bowls.
  5. In the first place flour, salt and pepper.
  6. In the second place the eggs and milk.
  7. In the bowl of a food processor, pulverize Ritz, panko and Romano to a fine crumb and place in the third bowl.
  8. Coat a sheet pan with sides with half the oil. Set aside.
  9. Place all of the zucchini fries in the bowl with the flour and toss the bowl and squash to coat all sides. Remove to a plate and discard any leftover flour.
  10. Taking a few at a time, dip in egg, shake off excess and coat in cracker crumbs mixture then lay out on the prepared pan.
  11. Once the pan is full, drizzle the remaining oil over the fries then spray the whole pan and squash with the pan spray.
  12. Bake for 10-12 minutes or until crisp and golden.
  13. Serve with our Roasted Red Pepper Dipping Sauce


Baked Zucchini Fries

Baked Zucchini Fries

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  • Susan wrote:

    Can you say baked fry perfection? I love how golden and crispy they look! I need to make these asap!

  • Melissa from Hungry Food Love wrote:

    I’ve always been afraid of how greasy zucchini fries can get…but this baked ones look crispy and so good… no need to deep fry!

  • Ginny McMeans wrote:

    First, you are so lucky to have lived in Boston. That is a dream of mine to spend some time there. Now, your zuke fries look perfect and I love the addition of Ritz crackers to the panko.

    • Martha wrote:

      Boston is a great city Ginny! I went to college here and never left! 🙂 If you are ever in the area – let me know – I’d love to meet you!

  • Rose | The Clean Dish wrote:

    Zucchini fries sound delicious!! It’s so funny that you remember when you had zucchini for the first time. Some things will just stick with you!!

  • Lana | NeverEnoughThyme wrote:

    These look so delicious! I really like that you included some Ritz crackers in the breading – I would think they’d add a bit of buttery flavor to the more plain Panko. Great recipe!

  • Cookin Canuck wrote:

    My kids aren’t that keen on zucchini, but love zucchini fries. I know they’d be smitten with the coating on these ones.

  • Kirsten/ComfortablyDomestic wrote:

    Oh, I would be all over dredging these crispy zucchini fries through a roasted red pepper sauce. Baked vegetable fries are practically guilt free!

  • The Food Hunter wrote:

    These are super fun to eat.

  • Tasha @thatssoyummy wrote:

    Zucchini fries are so wonderful, kind of like chips…

  • Stephanie wrote:

    Wow, these look perfect!!! I’m so hungry now 🙂

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