Baked Zucchini Fries Recipe (2024)

FAQs

How do you keep zucchini crisp when cooking? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Once sliced, zucchini slowly releases water, or "sweats", as it sits. Using a tea towel or paper towels, gently pat both sides of your zucchini dry before continuing with the recipe. This method works well for roasted zucchini, grilled zucchini, zucchini boats, and breaded zucchini that's baked or fried.

Bitterness in zucchini can be caused by environmental stress (mild bitterness) or plant genetics (severe).

Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content. That means that if you overbake it, the water will seep out and your zucchini will be soggy. Cutting the zucchini into larger pieces is a nice safety net. Larger pieces are harder to overcook.

Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick. Use a neutral oil for frying: Vegetable, canola, or grapeseed oil are great for frying, but my hands-down favorite is olive oil—it's always handy and I like the taste.

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

These Zucchini Fries are a great way to use up those extra vegetables. Plus, they're delicious, easy to make and a much healthier alternative to those greasy french fries.

My favorite way to serve zucchini fries is with a dip, and the basil dipping sauce recipe below is not to be missed! They would also be tasty with Creamy Vegan Queso Dip or Roasted Red Pepper Parmesan Dip.

If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of your zucchini, it has likely gone bad. A soft, mushy, or slimy texture also indicates spoilage.

Why does my zucchini taste rubbery? ›

Signs it has gone bad

The main sign to look out for is that it will feel rubbery and/or slimy to the touch. It might also give off a bad smell and show signs of mould growth. Even if the exterior of the zucchini looks good, be sure to check the insides for stringy, mushy flesh with an off-white or brownish colour!

If the female flowers aren't pollinated properly, the fruit will begin to grow and then suddenly shrivel up and die. Bees and other pollinators are less active in rainy weather. Rainy weather could be responsible for poor pollination and rotting of the small fruits.

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

Zucchini thrives in a dry environment, so pop it into the crisper drawer whole, preferably in a plastic or paper bag with one end open for ventilation. The minimal humidity will keep it from going bad. Stored properly, it'll last one or two weeks, though you'll probably see the skin shrivel as the days pass.