Zucchini Fries

I don’t know anyone who does not like french fries — but as we all know, french fries are not the most healthy food to eat.

Recently, I found this recipe for Oven baked Zucchini Fries!  Sounds like the perfect

Picture courtesy of http://www.godairyfree.org/recipes/baked-gluten-free-vegan-zucchini-fries

combination of crunch, taste and nutrition!  And of course, if you have ever grown zucchini, you know that most of time there is an overabundance of fruit!  (My husband has a joke about leaving your car unlocked this time of the year because if you do, you will find a box of zucchini on the seat when you return!!).

So, for those with an abundance of zucchini, try this out and let us know how good it is!!

Check out additional tips on the original post!

Oven Baked Zucchini Fries

Recipe Type: vegetable, zucchini fries
Author: by Alisa Fleming, posted in GoDairyFree.org
Prep time:
Cook time:
Total time:
Serves: 6
  • 1-1/2 lbs zucchini (about 4 zucchini)
  • 2-1/2 cups crunchy, whole grain cereal
  • 1-1/4 teaspoons salt
  • 1-1/4 teaspoons garlic powder
  • 1-1/4 teaspoons onion powder
  • 1/4 cup dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons water
  1. Preheat your oven to 425ºF and place a couple of racks on a baking sheet (I use cooling racks) or grease a large baking sheet.
  2. Cut off the ends and slice each zucchini into 1/4 inch by 3 inch long sticks. Set aside.
  3. Pulse the cereal, salt, garlic, and onion powders several times in a blender or food proceer, until fairly well-ground, but still like coarse crumbs. Place the crumb mixture in a shallow dish.
  4. Whisk together the mustard, oil, and water in a large bowl. Add the zucchini sticks, tossing to coat.
  5. One by one, remove the zucchini sticks from the dijon mixture, letting any excess drip off, and roll them in the crumb mixture to coat.
  6. Place the zucchini sticks on the racks or baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside. The zucchini will soften a bit more on the inside as they cool.


The author suggests Erehwon Supergrain Cereal ( A gluten-free buckwheat & hemp cereal that is SUPER crunchy). I was unable to find that particular cereal on Amazon, but found the following ones that sounded really good:


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