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Zucchini Fries

 3 Ratings
  • Prep Time 10 min
  • Total Time 4 hr 30 min
  • Servings 32

Garden-fresh zucchini takes a starring role in this crunchy, crusty dish that comes together beautifully with Progresso Italian-style bread crumbs.

Stephanie Wise Recipe by Stephanie Wise
August 18, 2011


large zucchini (about 6 inches long)
teaspoon salt
cup Gold Medal™ all-purpose flour
eggs, beaten
cup Progresso™ Italian style bread crumbs


  • 1 Cut off ends of zucchini. Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears. Place spears in colander over bowl; sprinkle with salt. Cover; let stand at room temperature 4 hours so zucchini spears can dry.
  • 2 Once zucchini spears are dry, rinse spears and pat completely dry with paper towels; set aside.
  • 3 Heat oven to 425°F. Line cookie sheet with parchment paper; spray paper with olive oil cooking spray. Place flour in shallow bowl. Beat eggs in another shallow bowl. Place bread crumbs in third shallow bowl.
  • 4 Coat each zucchini spear with flour; dip into eggs and coat with bread crumbs. Place on cookie sheet.
  • 5 Bake 15 to 20 minutes, turning spears over halfway through baking time, until golden brown. Serve warm.

Expert Tips

For extra flavor, mix 1/2 cup grated Parmesan cheese with the bread crumbs.

Serve zucchini fries with your favorite marinara sauce or cool ranch dressing dip.

Nutrition Information

No nutrition information available for this recipe.

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