Baked Zucchini Fries (Vegan and Gluten Free)

These baked zucchini fries are a delicious appetizer, snack or side dish. They’re vegan, gluten-free, super healthy and made with just 5 ingredients.

Who doesn’t love fries? They were one of my favorite foods before going vegan, and I still love them so much, although I cook them in a healthier way.

Baked French fries are the bomb and you don’t even need to add any oil to make them taste amazing. Since I discovered them, I’ve made all kinds of baked fries like baked sweet potato fries or baked avocado fries. As zucchini is one of the veggies I eat the most, I had to make this recipe and it’s so good!

The classic recipe is made with breadcrumbs and Parmesan cheese, but as I wanted to make a vegan and gluten-free version, I used my vegan Parmesan cheese instead. No breadcrumbs needed!

Ground nuts are a great substitute for breadcrumbs if you’re looking for a gluten-free alternative. Almond flour is a good choice and so convenient as you can find it at most supermarkets. I love to use my Parmesan cheese because it makes everything taste much better.

looking for more zucchini recipes?

• Zucchini noodles with avocado sauce
• Zucchini noodles with vegetables
• Vegan zucchini Alfredo
• Vegan zucchini pizza bites
• Zucchini muffins (vegan and gluten-free)

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Baked Zucchini Fries (Vegan and Gluten Free)

• Author: Simple Vegan Blog
• Prep: 15 mins
• Cook: 25 mins
• Total: 40 mins
• 4-8 1x
• Appetizer
• American

★★★★★ 5 from 2 reviews

Servings 4-8 1x

Scale 1x2x3x Tap or hover over number to scale servings

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These baked zucchini fries are a delicious appetizer, snack or side dish. They’re vegan, gluten-free, super healthy and made with just 5 ingredients.

Ingredients

• 2 large zucchinis, sliced into sticks
• 1 batch vegan Parmesan cheese
• 1/4 cup dried oregano (4 tbsp)
• 1/4 cup unsweetened plant milk of your choice (65 ml or 4 tbsp), I used soy milk
• 1 tsp ground black pepper

Instructions

1. Preheat the oven to 425ºF or 220ºC.
2. Add the vegan Parmesan cheese, dried oregano and ground black pepper to a shallow dish and mix until well combined. Place the milk in a separate shallow bowl.
3. Dip the zucchini sticks into the soy milk and then place into the vegan Parmesan cheese mixture, a few at a time and shake to coat.
4. Place the zucchini fries onto a lined baking sheet and bake for 25 minutes or until golden brown.
5. Serve immediately with your favorite sauce (I used hummus) or keep leftovers in a sealed container in the fridge for 2 to 3 days.

Notes

• Add your favorite herbs and spices.
• Feel free to fry your zucchini fries if you don’t want to use your oven.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 168
• Sugar: 2 g
• Sodium: 250 mg
• Fat: 9.3 g
• Saturated Fat: 1.5 g
• Carbohydrates: 14.4 g
• Fiber: 4.9 g
• Protein: 9.3 g