I’ve got a delicious, low-guilt baked zoodles side dish recipe for you today: Seasoned Zucchini Curly Fries! Spiralized and breaded zucchini is baked up into a crispy side dish with a little kick in this baked zucchini curly fries recipe. Looking for more ideas for using up zucchini? Check out my roundup of tried-and-true zucchini recipes and my Air Fryer Ranch Zucchini Chips recipe after you make these curly zucchini fries.
I developed this curly zucchini fries recipe as part of the Allrecipes Allstars Tastemakers program. You can rate, review, and photograph my recipe for Baked Zucchini Curly Fries on Allrecipes here, or keep reading to see some of my cooking tips and step-by-step pictures below. If you’re ready to get cooking, scroll down to get the full seasoned zucchini curly fries recipe at the bottom of this post.
How to make curly zucchini fries (baked zoodles)
Make your zucchini noodles by spiralizing 3 medium (or 2 large) zucchini. I use the Zoodle (affiliate link). After spiralizing them, cut the zucchini noodles into approximately 6-inch pieces.
Shortcut: If you don’t have a spiralizer or if you don’t want to take the time to spiralize your own zucchini noodles for this baked zoodles recipe, you can substitute 12 ounces of fresh or frozen pre-spiraled zucchini noodles from the store. If using frozen, be sure to thaw and drain the pack first.
Preheat the oven to 425 degrees F, and line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
Place beaten eggs in a shallow dish. In a second shallow dish, stir together panko bread crumbs, Parmesan cheese, paprika, seasoning salt, cayenne, and garlic powder. Toss the spiralized zucchini and cornstarch together in a third bowl.
Working in batches, first lightly dredge the zucchini in the eggs and shake off the excess.
After the eggs, dredge in the bread crumb mixture, again shaking off the excess.
Spread zucchini out in a single thin layer on the parchment-lined baking sheets, then spray the top of the zucchini with more nonstick cooking spray.
Bake in the preheated oven until crispy and golden, 10 to 12 minutes. Note: This final image includes both trays worth of zucchini curly fries together on one tray for aesthetic photography reasons. You will be baking them in a thinner layer to ensure they crisp nicely and evenly.
These baked zoodles are best when served hot and fresh. Here’s the zucchini curly fries recipe!
- cooking spray
- 3 medium zucchini, spiralized and cut into 6-inch pieces
- ¼ cup cornstarch
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons paprika
- 1 teaspoon seasoning salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
- Combine spiralized zucchini and cornstarch in a bowl and toss to combine. Place beaten eggs in a shallow dish. Stir panko bread crumbs, Parmesan cheese, paprika, seasoning salt, cayenne, and garlic powder together in a second shallow dish.
- Working in batches, lightly dredge zucchini in the eggs, shaking off the excess before dredging in the bread crumb mixture. Spread zucchini out in a single layer on the prepared baking sheets. Spray the top of the zucchini with more nonstick cooking spray.
- Bake until crispy and golden, 10 to 12 minutes. Serve hot and fresh.
Shortcut: If you don't want to take the time to spiralize your own zucchini noodles, or don't have a spiralizer, you can substitute 12 ounces of fresh or frozen pre-spiraled zucchini noodles from the store. If using frozen, be sure to thaw and drain the pack first.