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Baked zuchini fries on parchment paper with a side of dipping sauce

Baked Zucchini Fries

Switch it up with crispy, low-carb zucchini fries. Baked to perfection! A great snack or side dish to pair with burgers, sandwiches, and mains.
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4


  • 4 zucchinis
  • 1/4 cup soy milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons garlic powder
  • 4 tablespoons Italian seasoning
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (adjust to your liking)
  • Red chili flakes optional


  • Preheat the oven to 425 degrees F. Line a large baking pan with parchment paper.
  • Cut off ends of the zucchini and cut into wedges or fries, about ¼-inch thick.
  • Place the zucchini fries in a large colander over a bowl. Salt them generously and allow them to “sweat” for 30 minutes. Next, drain and blot them as dry as possible with a paper towel or a tea towel.
  • In a small bowl, pour the soymilk. In a separate medium-sized mixing bowl, combine nutritional yeast, garlic powder, Italian seasoning, baking powder, and salt.
  • Dip and roll the zucchini strip into the vegan milk. Then, toss evenly with the seasoning/breading mix. Repeat for all strips and place into a baking pan in a single layer.
  • Bake for 30 minutes, flipping halfway. Broil for about 2 minutes.


  1. If your baking sheet is not large enough to fit all of the fries, work in batches. Alternatively, you can cut the servings in half and adjust ingredient measurements accordingly. 
  2. You can choose to use different seasonings. Like traditional french fries, you can add any flavors you enjoy. 
  3. For an extra crispy result, dip the zucchini fries into a flour + water mixture. Then, roll them into panko. 
Keyword fries, zucchini fries