Photo of Zucchini fries by WW

Zucchini fries

Total Time
27 min
15 min
12 min
In addition to zucchini, use this “frying” technique for yellow squash or eggplant. It also works well with thick-cut onion rings or sliced green tomatoes. Serve them with steaks or burgers or as an appetizer.


Olive oil cooking spray

4 spray(s)

All-purpose flour

1½ Tbsp

Italian seasoning

1 tsp

Table salt

¾ tsp, divided

Panko breadcrumbs

¾ cup(s)

Olive oil

1 Tbsp

Egg whites

2 large

Uncooked zucchini

2 medium, cut into twenty 3-inch long pieces each (about 1/2-inch wide)


  1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper, a silicone mat, or nonstick foil.
  2. Stir together flour, Italian seasoning, and ½ tsp salt in a medium shallow dish. Stir together panko and oil in another shallow dish until evenly moistened.
  3. Place egg whites and remaining 1/4 tsp salt in a medium bowl and with mixer on medium speed, beat until soft peaks form.
  4. Working with a few pieces at a time, place zucchini in flour mixture and toss to coat. Dip in egg white, shaking off excess. Dip in panko, pressing to adhere.
  5. Arrange zucchini in a single layer on prepared baking sheet. Spray with cooking spray.
  6. Bake, turning once, until lightly browned, about 12 minutes. Serve at once with optional lemon wedges.
  7. Serving size: 10 zucchini fries