Baked Zucchini Fries

baked zucchini fries

Over the weekend I made Baked Zucchini Fries.  Last year I had great success with Baked Onion Rings so I thought these might be fun.  They make a nice snack for when you are craving something salty.  In addition to zucchini I tried sugar snap peas.  Instead of the traditional marinara sauce I used my favorite salsa,  Frontera Chipotle Salsa.

The last month was a hard one.  I had a huge event at work and then Mom got really sick with an eye infection.  Things are improving but it was a scary time. I found myself returning to emotional eating or just poor eating choices in the midst of crisis.  I do so much better with a plan but am learning how to navigate those days that the plan unravels.

how to make zucchini fries

Over at Weight Watcher’s the tip was to treat yourself to something you love once a week.  What would you choose?  Is it salty or sweet? I am more tempted by salty things than sweet. So these Zucchini Fries hit the spot within my Weight Watcher’s plan.

zucchini strips They are easy to make. Cut your zucchini into strips and cleaning your sugar snaps.

breading station

Roll in flour, dip in egg mixture and roll in crumbs. Place on baking sheet and into the oven they go!

Bake for 18 to 20 minutes and they are ready to serve.

baked zucchini fries

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Baked Zucchini Fries

Yield: 4 servings

Calories per serving: 220

Fat per serving: 8.8


  • 1/4 cup Progresso® panko bread crumbs
  • 1/4 cup Progresso seasoned whole wheat bread crumbs
  • 1/4 cup finely shredded Parmesan cheese
  • 1 teaspoon seasoned salt
  • 1 tablespoon basil, thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 2 egg whites, beaten
  • 1 1/2 lb zucchini and snap peas
  • 2 tablespoons butter, melted
  • 1 cup salsa


  1. Preheat oven to 400F and spray a baking sheet with canola oil.
  2. Cut zucchini into fry size strips.
  3. Mix together Panko, bread crumbs, herbs, salts and pepper. In another bowl beat the egg whites and place the flour in a third bowl. Line them up flour, eggs and crumb mixture.
  4. Roll the zucchini and the snap peas in the flour, dip in the eggs and roll in the crumb mixture. Place on baking sheet. Sprinkle with the melted butter.
  5. Bake for 18 to 20 minutes or until brown. Serve with salsa.


Weight Watcher Points Plus: 5 Fiber: 5.7 Protein 11.3

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