I’m excited to introduce you to a my favorite vegetable side dish: gluten free baked zucchini fries. Zucchini is honestly one of my top summer foods, and while I could eat zucchini raw every day and be happy, I’m also always on the lookout for creative new ways to cook with this versatile vegetable.
I’ve seen lots of recipes for zucchini fries, but many contain dairy, are fried or just call for a lot of ingredients and time. My kind of recipe is gluten free, dairy free, with simple ingredients, an easy method and healthier whenever possible. From that wish list, the idea for these gluten free baked zucchini fries was born.
This recipe calls for only a few ingredients: your favorite gluten free chips; egg or milk of choice; cracked pepper; and my gfJules™ Gluten Free All Purpose Flour. I use my flour blend because it’s fine and light and never gritty, meaning anything you use it to make, still tastes like it should!
I’ve baked these on parchment or foil, a cookie sheet or a crisper, 425° or 450°F, 20 or 30 minutes … they always come out great. Which means it’s a very forgiving recipe!
This recipe is perfect for the summer when I’m running in even more directions all at the same time and sometimes I forget there’s something in the oven! It’s also perfect for trying to get your kids to eat their veggies or if you’re trying out a Low FODMAP diet.
So many reasons to make this veggie side dish one of your favorites, too!
If you would like to try another yummy way of preparing zucchini, hop to my Southern-style gluten free cornmeal-crusted zucchini. It makes even zucchini doubters into zucchini believers!
Gluten Free Baked Zucchini Fries
Ingredients
(1 zucchini makes 6-8 steak fry-size fries; double ingredients for 12-16 fries)
- 1 zucchini
- 1/4 cup gfJules™ Gluten Free All Purpose Flour
- 1/2 tsp. cracked black pepper
- 1 egg + 2 Tbs. milk of choice (or simply use non-dairy milk)
- 1 cup crushed gluten-free chips (e.g. Way Better Snacks®; Food Should Taste Good®; etc.)
- 1 tsp. gluten free nutritional yeast (e.g. Bragg®) - optional OR may use 1 Tbs. parmesan cheese
Instructions
Prepare a baking sheet or crisping tray by lining with parchment paper. Preheat oven to 425° F.
Wash and slice each zucchini lengthwise into 6-8 large steak-fry shapes.
Crush chips by placing in a pint or gallon sized zip-top bag (sealed) or just the chip bag itself. Roll over with a rolling pin until fine crumbs are formed.
Prepare 3 long dishes: 1 with gfJules Gluten Free Flour and pepper; 1 with mixed egg/milk; one with crushed chips + nutritional yeast/parmesan cheese if using.
Roll each fry in flour mixture, then in egg, then in crumbs, coating on all sides. Lay on prepared baking sheet and repeat with remaining fries. Space apart on the baking sheet so the fries are not touching.
Bake for 20 minutes or until chips are starting to lightly brown.
Remove and serve on their own or with your favorite dipping sauce.
Pin it for later!
I made these yesterday and they were so delicious – thank you! I used just a milk wash (no egg), gf flour and pepper, and then crushed corn chips with nutritional yeast. I was impressed with how tasty and easy they were.
Aren’t they a fun way to use up extra summer zucchini? Thanks so much for sharing your picture too, Julie!
~jules
Why don’t you allow Pinterest as a way of saving & sharing?
Hi Pat – if you hover over pictures they all should be pin-able. I also try to create a pin for each recipe. Are you unable to pin from my recipes?
~jules
Just finished making these for supper. Very easy to make and were delicious. A definite recipe that I will be making again.
Wonderful to hear, JoAnn! Thanks so much for coming back and letting me know! What kind of chips did you use?
~jules
Hi, I was wondering if you would know how Xylitol could work in this & other of your recipes. Has anyone tried it out there? I use it in other GF baked goods, but wanted your input about how you think it would react with yours.
Thanks so much.
Susan
PS: We love fried zucchini, so both this & the fries are going to be on our table soonest!
Hi ssacs – you shouldn’t need any xylitol in this recipe since there’s no sweetener needed, but in others of my recipes where small amounts of sugar are called for (like cornmeal encrusted zucchini), it should work just fine. In recipes where more sugar is required, I would recommend using “blown” sugar substitutes developed for baking. I hope that helps!
~jules
Where do you use the yeast?
Hi Kelly, if you want to use nutritional yeast, stir it in with the crunched up chips; absolutely not a necessary ingredient, but it’s yummy and healthy if you want to add it!
~jules
YUMMM! Don’t those look good!
Thanks, Genie! They sure are! My family and I LOVE them! I’m making another batch RIGHT NOW! Just consulting with my recipe to remind myself of the bake times. 🙂
ENJOY!
~jules