Zucchini Fries / Zucchini Sticks
These crispy vegan zucchini fries are baked, not fried, coated in a breadcrumb-and-melty-vegan-cheese crust that turns golden in the oven and stays crunchy on the outside while the zucchini goes soft inside. They come together with just a handful of ingredients, make a brilliant snack or side dish, and are secretly healthy since there’s no deep-frying involved. Serve them hot with your favorite dip and they disappear fast.
I kept on seeing similar zucchini sticks recipes on Pinterest and decided to give it a try myself. Fun fact: this was the first post I ever wrote entirely from my phone, back when my laptop was in service for repairs that took way longer than expected. It threw off my work and my blogging for a whole week, but switching between app and browser on a tiny screen, I still managed to get this recipe up. If a plate of zucchini fries can survive that kind of chaos, it can definitely survive a busy weeknight in your kitchen.
What you’ll need
The ingredient list here is short, which is exactly why I love this one. You’ll need two zucchinis, breadcrumbs (I used gluten-free PanGrati by Schar, so this is easy to keep GF), a melty grated vegan cheese, olive oil, and salt and pepper. That’s the whole crust. Pick a vegan cheese that actually melts rather than one that stays waxy, because the melting is what glues the crumb coating to the zucchini and gives you those crisp edges. If you like making your own, my stretchy vegan mozzarella works well here too.
How to get them crispy in the oven
The method is simple: cut the zucchinis into sticks, pour some olive oil into a bowl, and in a separate bowl combine the breadcrumbs, grated vegan cheese, salt and pepper. Dip each stick first in the oil, then roll it in the dry mix so it’s fully coated. Lay them on a parchment-lined tray and bake at 375F/180C for about 15 to 20 minutes, until crispy.
A few things make the difference between soggy and crisp. Cut the sticks a similar thickness so they bake evenly. Space them out on the tray with a little room between each one, because crowded fries steam instead of crisping. And resist flipping them too early. Give the coating time to set and go golden first. Baking instead of frying is what keeps these light, and the melting cheese in the crumb mix is what browns and crunches, so don’t skimp on it.
The best dips to serve with zucchini fries
Dips are half the fun. I served mine with three types of sauces: tahini, aioli and labneh. My favorite is tahini, plus it’s vegan too, unlike the other two options, so it’s the one I reach for most. Ketchup and pesto are also great here, and if you want more ideas you can browse my roundup of vegan sauces to find a match. Keep the recipe fully plant-based by sticking with tahini, aioli made vegan, ketchup or pesto, since traditional labneh and classic aioli are dairy and egg based.
Serving ideas and more zucchini recipes
These work as a snack straight off the tray, a party appetizer with a few dips lined up, or a side next to a burger or sandwich. If you’ve got a glut of zucchini and want to keep cooking, I have plenty more to try: a cozy zucchini casserole, sweet zucchini fritters, and a whole collection of vegan zucchini recipes to work through the season. If it’s the fries format you love, my baked sweet potato fries and crispy avocado fries are next on your list.
Make-ahead and storage
Zucchini fries are at their crispiest the moment they leave the oven, so I’d bake them right before serving whenever you can. If you have leftovers, keep them in an airtight container in the fridge for up to two days. To bring back the crunch, reheat them in the oven or an air fryer for a few minutes rather than the microwave, which turns them soft. You can also prep ahead by cutting the sticks and mixing the crumb coating in advance, then dip and bake when you’re ready to eat.
If you make these zucchini fries, I’d love to know which dip won you over. Come back to rate the recipe and leave a comment telling me whether you’re team tahini like me or you went rogue with pesto.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Zucchini Fries
Ingredients
- 2 zucchinis
- ½ cup breadcrumbs I used GF PanGrati by Schar
- ½ cup vegan cheese a kind that melts, grated
- olive oil
- salt and pepper to taste
Sauces/Dips: optional – ideas
- tahini
- labneh
- aioli
- ketchup
- pesto
Instructions
- Cut the zucchinis into sticks.
- Pour some olive oil into a bowl.
- In a separate bowl, combine the breadcrumbs and grated vegan cheese. Add some salt and pepper and mix.
- First dip each stick in the olive oil, then coat it in the dry mix.
- Place the zucchini fries on an oven tray lined with parchment paper.
- Bake at 375F/180C for about 15-20 minutes, until crispy.
- Serve with sauces of choice.
Notes
Frequently Asked Questions
Yes, the fries themselves are vegan. They’re coated in breadcrumbs and a melty grated vegan cheese, with no eggs or dairy in the recipe. Just note that some of the suggested dips, like traditional labneh and classic aioli, are dairy and egg based, so stick with tahini, ketchup, pesto or a vegan aioli to keep the whole plate plant-based.
Bake them at 375F/180C for 15 to 20 minutes on a parchment-lined tray. Coat each stick in olive oil first, then in the breadcrumb-and-vegan-cheese mix so it sticks. Space the fries out so they roast instead of steam, and let the coating set and turn golden before you move them.
Yes. Use gluten-free breadcrumbs and you’re set. I used gluten-free PanGrati by Schar, and as long as your vegan cheese is also gluten-free, the whole recipe is naturally GF.
It isn’t required for this recipe, since baking drives off moisture as the fries crisp. If your zucchinis are very watery, you can pat the cut sticks dry with a paper towel before coating them, which helps the crumb stick better and gives a crisper result.
I served mine with tahini, aioli and labneh, and tahini is my favorite because it’s also vegan. Ketchup and pesto both work beautifully too. Line up two or three dips for a snack platter and let everyone pick.
Keep leftovers in an airtight container in the fridge for up to two days. Reheat them in the oven or an air fryer for a few minutes to bring back the crunch. Skip the microwave, which makes them soft.
These are actually addictive haha. Ate them while I was watching a movie and until I realized it the whole batch was gone in less than 30 minutes. Extremely good!
Yup, I warned you! :)) Glad you liked the recipe! 😀
thank you for your very informational blog!