These Baked Vegan Panko-Crusted Zucchini Fries are a fantastic vegan appetizer, snack, or side dish – crispy on the outside, tender on the inside, and brimming with flavor.
This recipe offers a choice of cooking methods.
Want them in the oven? You’re about 20 minutes away from golden perfection. Need them ASAP? The air fryer has your back, cutting your wait to less than 10 minutes (depending on your model).
No matter how you make them, these zucchini fries emerge crispy, ready to be dipped in a delicious sauce and devoured.
They don't rely on oil, cheese, or eggs, yet they manage to be crispy, flavorful, and completely guilt-free.
They’re as big a hit as Vegan Caprese Salad Skewers, Air Fryer French Fries, or Easy Vegan Pizza Rolls, even winning over my kids' friends. Serve them with a squeeze of lemon (simple and tasty) or any creamy vegan dip.
Try these Savory Vegan Zucchini Muffins if you're looking for another savory zucchini recipe.
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Why I Love This Recipe
- Panko brings the crispy without the oil-soaked guilt.
- Less oil leaves me feeling less icky.
- I can spice them with whatever I want. If I want them spicy, add some cayenne pepper!
- Easy to make. I can whip up a batch and watch them disappear.
- It is sneaky veggie intake that some pickiest eaters love.
Ingredients
Here's your grocery list of simple ingredients for your next favorite appetizer. See the recipe card for details.
- fresh zucchini - You’ll want to slice them into uniform fry-shaped pieces. Not too thin, or they’ll get mushy; not too thick, or they won’t crisp up nicely.
- all-purpose flour (or a gluten-free alternative to keep it vegan and gluten-free): This is for coating. It helps the batter stick. Substitute with chickpea flour.
- plant-based milk: Almond milk or soy milk works great. This is for the wet mix.
- panko bread crumbs: Panko is a type of Japanese breadcrumb found in the Asian section of most major stores. These are the go-to for a light and crispy crust; swap in bread crumbs if you must, but remember, panko keeps things airy and crunchy without the heft you get from traditional bread crumbs.
- nutritional yeast - This gives the zucchini fries a "cheesy-ish" taste.
- dipping sauce - When it comes to dipping sauces, the sky’s the limit. Sure, you can snag a variety of plant-based sauces off the shelf, but below, I've shared my top picks for my homemade favorite dipping sauces that pair perfectly with these baked zucchini fries and come together in minutes.
Dips for Zucchini Fries
Vegan zucchini fries pair wonderfully with various dips, bringing out their crispy, savory goodness. I prefer creamy homemade dips for Delicious Air-Fryer Fries and zucchini fries. Here’s a list of other homemade vegan dips:
- Easy Vegan Chipotle Aioli Sauce
- Vegan Avocado Crema
- Cashew Cheese Sauce - Serve warm
- Vegan Tzatziki Sauce
- Neapolitan Pizza Sauce Recipe - Serve warm
- Mojo Picón (Spicy Red Pepper Sauce)
- Spicy Thai Peanut Sauce
- Easy Vegan Ranch Dressing
- Easy Guacamole
- Hidden Veggies Pasta Sauce - Serve warm
Store-Bought Dips
Plenty of vegan store-bought dips are great too. Here’s a list to get you started, but the availability might vary based on your location and the store's selection:
- Hope Foods Organic Spicy Avocado Hummus
- Follow Your Heart Vegan Ranch Dressing or Honey Mustard Dressing
- Bitchin’ Sauce
- Vegan Mayo
- Cedar’s Cucumber Garlic Tzatziki
Variations
You have a few choices to vary these zucchini fries recipes:
- Add lemon zest and cracked black pepper to your breadcrumb mix for a zesty, peppery version. This flavor is incredibly refreshing in the summer and pairs well with a light, herby dip.
- Add a squeeze of lemon juice and vegan parmesan cheese over the top before serving.
- For an Asian twist, incorporate sesame seeds into your breadcrumb mixture. Serve with a vegan tamari or a sweet and sour dipping sauce.
How To Make Baked Vegan Panko-Crusted Zucchini Fries
Here's the process in pictures. See the recipe card for details.
Step 1 - Prepare Zucchini: Slice zucchini into fry shapes. Aim for uniformity so they all cook at the same rate.
Step 2 - Prepare Panko Mixture: Mix the panko with nutritional yeast, garlic, Italian seasoning, salt, and pepper.
Step 3 - Breading Line: Line up three dishes - one with flour, one with your favorite plant milk, and one with panko mixture. Roll the sliced zucchini in flour, dive them into plant milk, then coat them in a breadcrumb layer. Aim for fully covered for the most crunch.
Step 4 - Fry Formation: Space them in a single layer in the air fryer or baking sheet—no crowding. Ovens can make bigger batches, but air fryers might need a few rounds. Either way, you’re on the path to crispy.
Step 5 - Bake: Bake on parchment paper or a silicon mat at 425°F (220°C) for 20-25 minutes in the oven or 325°F (160°C) for 8-9 minutes until golden and crispy. Flip halfway to even out the tan.
Step 6 - Make The Saucy Side: Squeeze some lemon and chopped parsley over the top or whip up a batch of vegan aioli or creamy sauce. See the post for suggestions.
Top Tips
- You can fit more zucchini fries in the oven, which is offset by how quickly the air fryer perfectly crisps them up.
- No need to remove excess moisture from the zucchini.
- Leave room around each fry so it bakes up perfectly on all sides.
- Air fryers seem to have personalities; my cooking time is a mere suggestion. Eye those fries closely to avoid a charred surprise!
What To Serve With Vegan Zucchini Fries
- Appetizer: Kick off any dinner party with a platter of these crispy delights surrounded by various dips. Serve it alongside other vegan appetizers.
- Veggie Burger Companion: Swap out traditional fries for zucchini fries with this Chipotle Black Bean Burger.
- Sandwich or Wrap: Serve alongside a Vegan Falafel Wrap, Spicy Vegan Caesar Wrap With Baked Tofu, or Vegan Tunacado Sandwich.
- Salad Sidekick: For a more substantial meal, serve zucchini fries as a side to large, hearty vegan salads or bowls like Vegan Caesar Salad. They offer a satisfying crunch that contrasts beautifully with fresh greens and veggies.
- Brunch: Elevate your brunch game by adding zucchini fries to the spread. They’re a fantastic side to High Protein Tofu Scramble or avocado toast, offering a nice textural contrast and a way to sneak more veggies into your first meal of the day.
Recipe FAQS
After baking, thoroughly cool the vegan zucchini fries and store them in an airtight container. I have never frozen zucchini fries, so let us know if you do in the comments.
For best results, reheat vegan zucchini fries by spreading them on a baking sheet in a preheated oven at 400°F (200°C) for about 8 minutes or in a preheated air fryer at 350°F for 3-5 minutes. You can also microwave on a microwave-safe plate for 1-2 minutes. However, the microwave will not preserve crispiness.
Got a minute? I'd love for you to dive into the comments and rate these vegan zucchini fries. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Baked Vegan Panko-Crusted Zucchini Fries
Ingredients
- 2 medium zucchini
- ¾ cup all-purpose flour or a gluten-free alternative; see post for suggestions
- ¾ cup almond milk oat, or soy milk work great too
- ¾ cup panko To keep it veganmake sure the bread crumbs are free from dairy products. Substitute with breadcrumbs if necessary.
- 2 ½ tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning substitute with oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 batch chipotle aioli or a store-bought vegan creamy dressing*
Instructions
- Preheat: Preheat your oven to 425°F (220°C) with the racks in the center of the oven. Line a baking sheet with parchment or a silicone mat for easy cleanup. If using an air fryer, preheat to 325°F (160°C)
- Slice: Slice the zucchini into fry-shaped sticks. You’ll want to slice them into uniform fry-shaped pieces. Not too thin, or they’ll get mushy; not too thick, or they won’t cook on the inside.
- Combine: Combine the panko, nutritional yeast, garlic powder, Italian seasoning, salt, and pepper in a bowl. Mix well to combine.
- Set-Up: Set up your breading station with three shallow dishes: one for the flour, one for the plant-based milk, and one for the panko mixture.
- Dredge: Dredge the zucchini. Coat them lightly in the flour, tapping off any excess. Dip them into the plant-based milk, then finally coat them in the panko mixture. Make sure they’re well-covered for that perfect crunch.
- Arrange: Arrange the coated fries on your prepared baking sheet. Make sure they’re not touching to allow for maximum crispiness.
- Bake: Bake in the oven for 20-22 minutes or in the air fryer for about 8 minutes or until they’re golden and crispy. Halfway through, flip them for an even crisp. (no need to flip them in the air fryer)
- Whisk: While it is in the oven or air fryer, whisk together the quick creamy aioli dipping sauce.
- Serve: Serve warm from the oven for best results.
- Optional: Squeeze a little lemon juice and chopped parsley over the top for added flavor.
Chloe says
Every recipe I've tried results in soggy fries - NOT THESE! The zucchini fries are amazing - thank you for sharing!!!!
Regi Pearce says
Thanks! Glad you enjoyed them. And thanks for taking the time to comment!