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    Baked Courgette Fries

    13 July 2021 by katsvegkitchen 7 Comments

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    Baked Courgette Fries
    Baked Courgette Fries

    These Baked Courgette Fries are crunchy, delicious and healthy too! They are a tasty and low carb alternative to chips and fries, plus they would be a great way to use up a glut of courgettes in your garden. Whether you call them zucchini fries or courgette fries, you are going to enjoy this tasty dish. They can be served as a side, an appetiser or as a snack. What will you dip them in?

    Baked Courgette Fries

    What's great about this recipe

    • It's low carb and low calorie
    • The courgette fries are delicious and crunchy
    • You can dip them in a variety of sauces and condiments
    • They are a healthier option when compared to regular potato fries
    • It's a great way to eat your veggies!

    What you will need

    • Courgette - also known as zucchini, the recipe uses two medium sized courgettes. You can use more or less courgette depending on how many people you're serving
    • Cornflour - also known as corn starch, this is used to soak up some of the moisture in the courgette and also to help the egg stick to it better
    • Egg - this helps to stick the breadcrumbs to the courgette. I used one large egg, you could use a medium egg too and add a teaspoon of milk to it
    • Breadcrumbs - I used golden breadcrumbs which have a little added paprika to give them an orange colour, you could also use natural breadcrumbs or panko breadcrumbs (a Japanese style breadcrumb). You could also blitz some croutons in a food processor to create breadcrumbs
    • Mixed herbs - I used a dried herb mix containing thyme, marjoram, parsley, oregano, sage and basil. You can use any combination of Italian herbs you prefer, or another green herb mix like herbs de provence. You could also swap the herbs for garlic powder or chilli powder
    • Pecorino - this is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar. Chop up the cheddar very finely before mixing into the breadcrumbs
    • Salt & pepper - Add to taste depending on your preference

    How to make Baked Courgette Fries

    Cut the ends off the courgettes, then chop into sticks/wedges. Place them in a bowl and add the cornflour, stir to fully coat the courgette in cornflour.

    In another bowl, beat the egg. And in a third bowl, mix together the breadcrumbs, mixed herbs, pecorino, salt and pepper. Dip the courgette into the egg, then into the breadcrumb mixture.

    Place the coated courgette fries onto a lined baking tray with space in between each one. Bake for 20 minutes or until golden and crispy.

    Baked Courgette Fries

    How long do the courgette fries last?

    They are best served immediately, and although you can eat them cold they are not as nice! They can be reheated from cold, pop them back in the oven on the same temperature for about 10 minutes.

    Can this recipe be made vegan?

    Yes, you will need to replace the pecorino cheese for a dairy free option or you could replace it with nutritional yeast. Instead of dipping the courgette in egg, you can make a mix of one part ground flax seed and two parts water. Leave it to the side for 10 minutes, it will thicken up, then you can use it. Or you can dip them in dairy free milk.

    Baked Courgette Fries

    What sauces or condiments can you dip them in?

    • Tomato ketchup
    • Mayonnaise
    • Ranch dressing
    • Sour cream
    • Salsa
    • Aioli (garlic mayonnaise)
    • Guacamole
    • Burger sauce
    • Or any other condiment or sauce of your choice!

    More tips for making Baked Courgette Fries:

    • When you're coating the courgette, use one hand to dip them in the egg and your other hand to coat in the breadcrumbs. If you use the same hand or put both hands in both mixtures, you'll end up in a sticky mess!
    • You can add other herbs or flavouring to the breadcrumbs mix, for example garlic powder, smoke paprika, chilli powder... or anything you prefer!
    Baked Courgette Fries

    Recommended equipment & ingredients*

    • Baking trays
    • Chefs knives
    • Chopping boards
    • Mixing bowls
    • Measuring spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!

    Baked Courgette Fries
    Baked Courgette Fries
    Print Recipe Pin Recipe Rate this Recipe
    5 from 5 votes

    Baked Courgette Fries

    Crunchy baked courgette (zucchini) fries
    Prep Time25 mins
    Cook Time20 mins
    Total Time45 mins
    Course: Appetizer
    Cuisine: British
    Keyword: Fries
    Servings: 4
    Calories: 123kcal
    Author: katsvegkitchen

    Ingredients

    • 500 g Courgette (2 medium courgettes/zucchinis)
    • 2 tbsp Cornflour (corn starch)
    • 60 g Breadcrumbs
    • 1 tsp Mixed Italian herbs
    • 2 tbsp Italian grated hard cheese I used a vegetarian Pecorino
    • 1 Egg large
    • Salt & pepper to taste
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 200C Fan/425F/Gas Mark 7, and line a baking tray with greaseproof paper. I don't recommend using foil as the courgette fries can stick to it
    • Cut the ends off the courgette and chop them into sticks/wedges
    • Place the courgette into a bowl and add the cornflour, stir together to fully coat the courgette
    • In another bowl, mix together the breadcrumbs, mixed herbs, pecorino, salt and pepper
    • In a third bowl, beat the egg
    • Using one hand, dip a courgette stick in the egg and fully coat it. Then place it into the bowl of breadcrumbs
    • Use your other hand to toss the courgette stick in the breadcrumbs, then place it on the baking tray
    • Continue until all of the courgette is coated in breadcrumbs
    • Bake for 20 minutes, or until golden and crispy
    • Serve immediately with your favourite sauces or condiments
    Made this recipe?Share on Instagram with me @KatsVegKitchen or tag #katsvegkitchen!

    Nutrition

    Calories: 123kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 166mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 2mg

    If you like this, check out more of my Snacks, Sauces & Sides recipes!

    « Butternut Squash, Leek & Ricotta Lattice Pie
    Sweet Potato & Chickpea Curry »

    Reader Interactions

    Comments

    1. Janice

      July 16, 2021 at 9:10 pm

      5 stars
      I have so many courgettes in my garden this year, and I love the look of these crispy fries. I've printed this off so it's definitely on the menu!

      Reply
    2. Eb Gargano | Easy Peasy Foodie

      July 19, 2021 at 3:51 pm

      5 stars
      These look utterly fabulous - great idea! Eb 🙂

      Reply
    3. Marita

      July 19, 2021 at 8:34 pm

      5 stars
      What a great idea. They look delicious and so healthy. Cannot wait to try them.

      Reply
    4. Jo

      July 23, 2021 at 8:51 pm

      5 stars
      This is a deliciously easy recipe, perfect if u are growing courgettes and your family groan every time they see courgetti spaghetti ! They all loved this and have demanded I ditch all other courgette recipes. A fun recipe for getting all the family involved.

      Reply
      • katsvegkitchen

        July 24, 2021 at 1:08 pm

        Thank you so much for the lovely feedback Jo! I'm so pleased this was a hit with your family!

        Reply
    5. Polly

      August 31, 2021 at 11:56 am

      5 stars
      Really delicious and easy to make, albeit a bit messy. It would be great for children to make as they can get messy in the kitchen and they would want to eat them.

      Reply
      • katsvegkitchen

        September 10, 2021 at 8:01 am

        So glad you enjoyed them and found them easy to make! The trick with breading them is to use one hand for dipping them in the egg, then transfer to the breadcrumb bowl and use your other hand to coat them - I've found it makes the process less messy! 🙂

        Reply

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    About Kat

    Hello and welcome to my vegetarian kitchen! I’m a food and animal lover who loves to cook delicious vegetarian and vegan food for my family. I hope you’ll enjoy my recipes no matter what your diet – everyone who loves good food is welcome here! Read more...

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