These yummy Baked Zucchini Fries are low carb, gluten-free, vegan and pair well with my delicious avocado mayo. Zucchini spears are coated with a flavorful gluten-free breading and baked for a healthier snack or side.
I decided to revisit this recipe and I was amazed at how simple it was to make and how delicious it was. It has been a popular recipe on my website for over 4 years and it is loved by my readers.
Why you’ll love these Vegan Zucchini Fries
- They are a healthy alternative to fries made with potatoes: Sometimes I just don’t feel for eating potatoes. Please don’t get me wrong, I do at times love some delicious Oven Baked Potato Wedges, but I also love making fries from other vegetables like Baked Jicama Fries and my Jamaican Jerk Butternut Squash Fries!
- You can serve them with a variety of dipping sauces: Daevyd loves them with cashew cheese sauce, and we also dip them in marinara sauce or avocado mayo.
- They’re a great use of surplus zucchini: I loved to grow my own zucchini and share with friends, however, since moving to Florida my lifestyle has changed so much that I don’t have the time to grow my own produce. If you grow zucchini you know how many it can produce!
Ingredients for Baked Zucchini Fries
- Zucchini– It is best to buy organic zucchini because some zucchini are genetically modified. Here in the USA, there are no labeling laws implemented.
- Unsweetened almond milk– This works perfectly as a dredge for the keto zucchini fries.
- Crispy coating made from ground flaxseed, almond flour, and nutritional yeast flakes. This is the perfect gluten-free breading alternative!
- Seasonings including paprika, onion powder, garlic powder, cayenne pepper, and salt.
How to make Baked Zucchini Fries
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper lightly oiled.
- Cut the ends off the zucchini and slice them into strips approximately 1/4 inch wide and 3 inches long.
- In a large bowl, mix together almond flour, flaxseed, nutritional yeast flakes, paprika, onion powder, garlic powder, cayenne pepper, and salt.
- Dip each zucchini strip into non-dairy milk and then into the breading mixture, ensuring it’s coated evenly.
- Place the coated zucchini strips on the prepared baking sheet.
- Bake in the preheated oven for 25 minutes, turning them halfway through, or until they are lightly brown and crispy.
- Try to slice the zucchini strips as uniformly as possible to ensure even cooking.
- While baking, keep an eye on the zucchini fries. Cooking times can vary depending on your oven, so they might be done slightly sooner or later than the indicated 25 minutes. They should be crispy and lightly browned when ready.
- Baked zucchini fries are best enjoyed immediately while they are still crispy. They can lose their crispiness if left out for too long.
Substitutions and Variations
- If you like a kick of heat, increase the amount of cayenne pepper or add a pinch of chili powder to the breading mixture. Spicy zucchini fries are a tasty alternative.
- Experiment with herbs and spices by adding dried herbs like oregano, basil, or thyme to the breading mix. Fresh herbs like chopped rosemary or parsley can also add a burst of flavor.
- While this recipe is for baked zucchini fries, you can also try making them in an air fryer for an even healthier option.
While vegan zucchini fries are best when freshly baked, proper storage and reheating can help maintain their deliciousness for later.
Allow the zucchini fries to cool to room temperature before storing them. Hot or warm fries can create condensation inside the storage container, making them soggy.
If you’re stacking the fries in layers, place a piece of parchment paper or wax paper between the layers. This helps prevent them from sticking together and maintains their crispness.
Store the container in the refrigerator. Baked zucchini fries can be refrigerated for up to 3-4 days. Be sure to keep them away from moisture-prone areas, such as the crisper drawer.
When you’re ready to enjoy your leftover zucchini fries, reheat them in the oven for the best results. Preheat your oven to around 375°F (190°C) and place the fries on a baking sheet. Heat for about 5-10 minutes, or until they’re heated through and crispy again.
It’s best to avoid using the microwave for reheating as it can make the fries soggy. The oven or an air fryer is a better choice.
What to serve with Baked Zucchini Fries
Look for firm zucchinis with smooth, unblemished skin. They should be of medium size, around 6-8 inches long, and not too thick.
Almond flour is typically made from blanched almonds, while almond meal is made from whole almonds, skin included. Almond flour provides a finer texture.
Nutritional yeast has a slightly nutty, cheesy flavor. It adds a savory, cheesy element to the fries. If you don’t have it, you can omit it, but you’ll miss out on the cheesy taste.
Nutritional yeast is different from baker’s yeast or active dry yeast. It’s deactivated yeast and used for its nutty, cheesy flavor, not for leavening.
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- Energy: 55 kcal / 230 kJ
- Fat: 3 g
- Protein: 3 g
- Carbs: 6 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
- Preheat oven 425 degrees. Lightly oil parchment paper lined baking sheet. Cut ends off zucchini and cut into strips about 1/4 inch wide and 3 inches long,
- In a large bowl combine, almond flour, flaxseed, nutritional yeast flakes, paprika, onion powder, garlic powder cayenne pepper, and salt.
- Dip zucchini strip into non-dairy milk then into breading and place onto baking sheet. Bake for 25 minutes turning halfway or until lightly brown and crispy.
Try to slice the zucchini strips as uniformly as possible to ensure even cooking.
While baking, keep an eye on the zucchini fries. Cooking times can vary depending on your oven, so they might be done slightly sooner or later than the indicated 25 minutes. They should be crispy and lightly browned when ready.
Baked zucchini fries are best enjoyed immediately while they are still crispy. They can lose their crispiness if left out for too long.