Rating: 4.64 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This healthy recipe combines two bar food favorites--fried zucchini and curly fries--into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike.

Robin Bashinsky
Source: EatingWell.com, April 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.

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  • Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.

  • Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.

  • Combine ranch and marinara in a shallow bowl; serve alongside the fries.

Tips

Tips: Finely grate Parmesan using the medium holes of box grater (you should get about 1/4 cup).

Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 3 medium or 2 large zucchini for 12 ounces of zoodles.

Equipment: Parchment paper

Nutrition Facts

137 calories; protein 6.3g; carbohydrates 17.6g; dietary fiber 2.2g; sugars 2.2g; fat 3.6g; saturated fat 0.7g; cholesterol 4.1mg; vitamin a iu 101.3IU; vitamin c 0.4mg; folate 1.7mcg; calcium 47.6mg; iron 0.7mg; magnesium 4.5mg; potassium 239.6mg; sodium 340.1mg.
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Reviews (7)

11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2019
Turned out great one large zucchini makes A LOT! Better fresh than as leftovers Read More
Rating: 3 stars
08/25/2019
Tasty but the zucchini needed to drain more after the egg dipping. My crumb mixture got too wet so it stopped adhering before I got to coat all the zucchini. Read More
Rating: 5 stars
12/28/2020
it was amazing Read More
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Rating: 5 stars
05/23/2020
This was easy delicious and a crowd pleaser even with my family members that don t care for zucchini. Will definitely make again! Read More
Rating: 4 stars
10/12/2019
Just a question, should it be served hot? Taking it to a friends house...so if so can I reheat if necessary? Read More
Rating: 5 stars
05/01/2019
I made as written and loved them! I will make them again. I want to make them for the little boy I watch. I think he will like them too. Read More
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Rating: 4 stars
05/31/2021
This tasted delicious, but next time I will try cutting the zucchini into spears instead and see how that works out; I think that will be a little faster/easier than handling the curls. As someone else mentioned, the liquid from the zucchini did end up causing the bread crumb/Parmesan mix to clump too much. I was leery about the ranch/marinara combo, but it was great! Note that these also cool off very quickly once they get out of the oven, so be prepared to dig right in. Read More
Rating: 5 stars
08/03/2019
We cooked them in an air fryer and they were crispy and delicious! Read More
Rating: 5 stars
08/13/2019
My husband had major doubts when he saw zucchini and egg whites--it was really divine. Baked closer to 20 minutes had yogurt chipotle dressing left over so dipped in that--great! Read More