Turn ordinary zucchini into a snack that will satisfy every French fry craving

Turn ordinary zucchini into a snack that will satisfy every French fry craving

When it comes to guilty pleasure foods, one of my all-time faves is a big platter of crispy French fries, piping hot and straight out of the fryer.

This isn't something I can indulge in all that often, since deep-fried potatoes don't offer much in the way of nutrition.

Fortunately, however, a number of enterprising chefs have been looking for new and interesting ways to put a healthy twist on everyone's favorite spud-based recipes!

While the easiest option is to simply swap it out for its healthier cousin, the sweet potato, some recipes are making a point of totally reinventing the long-time classic, as we saw with this genius "tater tot" recipe that skips the taters in favor of cauliflower.

Now, just in time for French fry lovers like myself, there's a great zucchini recipe that creates all the crunch and satisfaction of a great plate of fries, but with a fraction of the nutritional no-no's.

Print out the recipe for these delicious and heart-healthy zucchini fries below, and let us know how yours turn out in the comments!

Crispy, Cheesy Baked Zucchini Fries

  • Cook: 20 minutes

  • Prep: 15 minutes

  • Serves 4


  • 2 zucchinis

  • 1/4 cup Parmesan cheese

  • 1 cup bread crumbs

  • 1 Tbsp. Italian seasoning blend

  • 1/4 cup flour

  • 1/8 Tbsp. salt

  • 1 egg


  • Preheat oven to 425 °F.

  • Slice zucchinis into half-inch strips.

  • Place zucchini and flour in sealed plastic bag, and shake bag to coat.

  • Mix remaining dry ingredients in one bowl.

  • In a separate bowl, beat the egg.

  • Dip each piece of zucchini into the egg, then roll in bread crumb mixture.

  • Space evenly on baking sheet, and bake for 20 minutes.

  • Serve hot and enjoy!

If you can't wait to add this tasty side dish to your recipe rotation, check out the video below for step-by-step instructions, and don't forget to SHARE with friends and family!

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Originally published