Baked Zucchini Fries Marinara (Printable Version)

Crispy oven-baked zucchini sticks served with a rich, tangy marinara sauce for a wholesome snack.

# What You Need:

→ Zucchini Fries

01 - 2 medium zucchinis
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - cooking spray or olive oil spray

→ Marinara Sauce

10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 can (15 oz) crushed tomatoes
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon sugar
16 - salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper; lightly spray with cooking spray.
02 - Cut zucchinis into thick matchsticks, approximately 3 inches long and 1/2 inch thick.
03 - In a shallow bowl, beat the eggs until smooth.
04 - In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
05 - Dip each zucchini stick into beaten eggs, then thoroughly coat with the breadcrumb mixture.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet and lightly spray with cooking spray for added crispiness.
07 - Bake for 20 to 25 minutes, turning halfway through, until golden brown and crisp.
08 - While baking, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
09 - Add crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally. Adjust seasoning as needed.
10 - Serve the baked zucchini fries hot alongside the warm marinara sauce for dipping.

# Expert Tips:

01 -
  • They bake up genuinely crispy without a single drop of frying oil, so you can eat twice as many without the guilt.
  • The Parmesan in the coating creates these salty, golden edges that taste like the best part of a grilled cheese sandwich.
  • Even the pickiest eaters in my house who claim to hate vegetables will demolish an entire tray before I finish setting the table.
02 -
  • If you skip the halfway flip, the bottoms stay pale and soft while the tops burn, so set a timer and dont forget to turn them.
  • Spraying the coated fries with oil before baking is not optional, it is the difference between crispy and cardboard.
  • Let the garlic cook just until fragrant, not brown, because one extra minute turns your marinara from sweet to bitter.
03 -
  • For an extra layer of flavor, add a tablespoon of grated lemon zest to your breadcrumb mixture, it brightens everything and cuts through the richness of the Parmesan.
  • If you want restaurant level crispiness, double dip each stick by going back into the egg and breadcrumbs a second time before baking.
  • Use a wire rack set on top of your baking sheet so hot air circulates all around the fries, eliminating any chance of a soggy bottom.

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