Super Bowl Food Baked Zucchini Fries

Name: Super Bowl Food Baked Zucchini Fries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium zucchini, cut into sticks; 1 cup breadcrumbs (Panko works great); ½ cup grated Parmesan cheese; 2 large eggs; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Cooking spray; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon dried dill; Salt and pepper to taste

Highlighted under: Busy Ideas

When it comes to game day snacks, I’m all about finding that perfect balance between delicious and guilt-free, which is why I fell in love with these baked zucchini fries. They are not only crispy and satisfying but also easier on the waistline compared to traditional fries. I love to serve them with a zesty dipping sauce that elevates their flavor profile, making them a hit at any gathering. It’s a fantastic way to include more veggies in our Super Bowl spread while still indulging in a tasty treat.

Created by

Frederica Houghton

Last updated on 2026-01-11T21:45:34.678Z

I discovered the joy of baked zucchini fries during a Super Bowl party a few years ago, and they've since made a regular appearance on my snack table. What truly sold me was the innovative technique of baking instead of frying – it retains all the wonderful textures without the added fat. Plus, I incorporate a blend of spices that really kick up the flavor. I recommend letting the zucchini strips sit in salt for a few minutes before cooking to draw out moisture, resulting in an even crisper fry.

Each bite is a delightful combination of crunch and flavor. I always serve these fries with a tangy yogurt dip that complements the zucchini perfectly. This helps keep our game day snacks lighter without compromising on taste. Once you try them, I guarantee they'll become your go-to snack for game day or anytime you're craving something crunchy!

        Why You Will Love This Recipe
        Crispy texture that rivals traditional fries
Packed with nutrients from fresh zucchini
Easy to make and perfect for gatherings

      

Zucchini Fry Mastery

Achieving the perfect zucchini fry texture is all about moisture control. After slicing, salting, and letting the zucchini sit for 15 minutes, you're ensuring that excess water is extracted, which prevents sogginess during baking. Patting them dry with a paper towel is crucial—this step guarantees a crispier end product, as moisture can steam the fries instead of allowing them to get that desirable golden-brown finish.

Using Panko breadcrumbs not only enhances crunchiness but also adds a light and airy texture to the fries, which differs from regular breadcrumbs. If you can’t find Panko, feel free to pulse stale bread in a food processor for a DIY version. For added flavor, consider mixing in some Italian seasoning or crushed red pepper flakes into the breadcrumb coating for a spicy kick.

Dipping Sauce Delight

The dipping sauce makes a significant difference in elevating the whole zucchini fry experience. Using plain Greek yogurt gives the sauce a creamy consistency without the extra fat and calories found in traditional mayonnaise-based dips. The tanginess from the lemon juice brightens the flavor, while the dried dill complements the zucchini nicely, adding a fresh herbaceous note.

If you’re looking to customize your dipping sauce, consider adding finely chopped garlic or shallots for an aromatic twist. Alternatively, swap the dill for fresh parsley or chives for a different herb profile. Keep in mind, if you prefer a spicier dip, a dash of hot sauce or sriracha can bring a delightful heat that pairs beautifully with the fries.

Ingredients

For the Zucchini Fries

2 medium zucchini, cut into sticks
1 cup breadcrumbs (Panko works great)
½ cup grated Parmesan cheese
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Cooking spray

For Dipping Sauce

1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dried dill
Salt and pepper to taste

Instructions

Prepare the Zucchini

Preheat your oven to 425°F (220°C). Slice the zucchini into sticks, sprinkle with salt, and let them sit for about 15 minutes to extract moisture. Pat them dry with a paper towel.

Set Up Breading Station

In one bowl, whisk the eggs. In another bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

Bread the Zucchini

Dip each zucchini stick first into the egg and then roll it in the breadcrumb mixture until well coated.

Bake

Lay the breaded zucchini fries on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 20 minutes or until golden brown, flipping halfway through.

Make the Dipping Sauce

While the fries are baking, combine Greek yogurt, lemon juice, dill, salt, and pepper in a small bowl and mix well.

Serve and Enjoy

Once the fries are done, serve immediately with the dipping sauce on the side.

Pro Tips

For extra crunch, try double breading the zucchini sticks by dipping them in egg and breadcrumbs twice before baking.

Storage and Reheating

If you happen to have leftover zucchini fries, store them in an airtight container in the refrigerator for up to 3 days. However, be aware that they may lose some crispiness when reheated. To restore some of that crunch, place them in a single layer on a baking sheet and reheat in a preheated oven at 375°F (190°C) for about 10 minutes, flipping halfway through until heated through.

For longer storage, consider freezing the uncooked, breaded zucchini fries. Lay them out on a baking sheet to freeze individually before transferring them to a freezer bag. They can be stored for up to 2 months. When ready to enjoy, bake them directly from the freezer, adding a few extra minutes to the baking time.

Scaling and Serving Suggestions

This zucchini fries recipe is easily scalable for a crowd. Simply multiply the ingredients accordingly; just be mindful of using multiple baking sheets to avoid overcrowding, which can trap steam and result in less crispy fries. Each sheet should ideally accommodate a single layer, allowing hot air to circulate around each piece during baking.

For serving, consider pairing these fries not just with the dill dipping sauce, but also a spicy ketchup or a homemade ranch for variety. Present them in a fun, family-style platter accompanied by an array of dips, and you’ll have a show-stopping appetizer that draws guests in. I often like to garnish the platter with fresh herbs or lemon wedges for an appealing touch.

Questions About Recipes

→ Can I use other vegetables for this recipe?

Absolutely! Try using carrots or eggplant sliced in similar shapes for variety.

→ How can I store leftovers?

These fries are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to two days.

→ Can I make this recipe vegan?

Yes! Substitute eggs with flax eggs for breading and use nutritional yeast instead of Parmesan.

→ What dip pairs well with zucchini fries?

A tangy yogurt dip or a spicy marinara sauce complements these fries perfectly.