Garden Fresh Zucchini and Summer Squash

Crispy Baked Zucchini Fries

Looking for an easy, after school snack? Try these delicious zucchini fries!
Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Erin


  • 1 large zucchini , peeled
  • 1 egg , beaten
  • 3/4 cup cornmeal
  • 1/4 cup flour
  • 1 to 2 tablespoons Tony Chachere's Creole Seasoning (or just salt and pepper)
  • 1/2 cup shredded Cabot Extra Sharp Cheddar


  1. Peel the zucchini, cut it in half (in the middle) and then cut each half into about 8 to 10 sticks - 2 to 3 inches long.
  2. Spread foil on a cookie tray and spray with non-stick spray.
  3. Combine the cornmeal, flour, Cabot cheddar cheese, and Creole seasoning in one bowl.
  4. Dip the zucchini in the egg and then dredge the zucchini in the cornmeal combination. Place on the cookie sheet.
  5. Repeat until all of your zucchini fries are coated with cornmeal and cheddar.
  6. Cook for 15 minutes at 425 degrees.