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Zucchini Fries

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  • Prep 10 min
  • Total 4 hr 30 min
  • Servings 32
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Garden-fresh zucchini takes a starring role in this crunchy, crusty dish that comes together beautifully with Progresso Italian-style bread crumbs.
By Stephanie Wise
Updated Aug 18, 2011


  • 2 large zucchini (about 6 inches long)
  • 1 teaspoon salt
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 eggs, beaten
  • 1 cup Progresso™ Italian style bread crumbs
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra flavor, mix 1/2 cup grated Parmesan cheese with the bread crumbs.
  • tip 2
    Serve zucchini fries with your favorite marinara sauce or cool ranch dressing dip.


Nutrition Facts are not available for this recipe
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