Baked Zucchini Fries Marinara

My skeptical brother-in-law actually asked for seconds when I first made these. He'd been eying the baking sheet suspiciously, muttering something about how zucchini could never replace real fries. Watching that expression change after one crispy bite was absolutely priceless.

Last summer during a beach week with friends, I made three batches in two days. We'd all come back salty and sun-tired, and somehow these fries disappeared faster than I could bake them. Standing around the kitchen island, dipping and talking, became the best part of those evenings.

Ingredients

• 2 medium zucchini: Look for firm ones without soft spots, they hold their shape better during baking
• 1 cup panko breadcrumbs: These create the most incredible crunch, trust me on this one
• 1/2 cup grated Parmesan cheese: Adds that savory umami that makes people keep reaching for more
• 1 teaspoon dried Italian herbs: The classic blend works, but sometimes I use oregano-heavy mixes
• 1/2 teaspoon garlic powder: Even garlic lovers should stick to this amount, it gets strong quickly
• 1/2 teaspoon salt: Adjust based on how salty your Parmesan is
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 2 large eggs: Room temperature eggs adhere better than cold ones
• 1/2 cup all-purpose flour: This creates the base layer that helps everything stick
• 1 tablespoon olive oil: Extra virgin gives the sauce that restaurant-quality depth
• 2 cloves garlic, minced: Fresh garlic is non-negotiable for good marinara
• 1 can crushed tomatoes: San Marzano tomatoes will elevate your sauce game significantly
• 1/2 teaspoon dried oregano: Dried works better than fresh here since we are cooking it briefly
• 1/2 teaspoon dried basil: Add it along with the oregano for that classic Italian flavor profile
• 1/2 teaspoon sugar: Just enough to balance the acidity without making it sweet
• Salt and pepper, to taste: Let the sauce simmer a bit before seasoning

Instructions

Preheat and prepare:

Heat your oven to 220°C with the rack in the middle position while you line a baking sheet with parchment paper

Cut the zucchini:

Slice each zucchini into sticks about 8 cm long and 1 cm thick, keeping them as uniform as possible for even cooking

Set up your breading station:

Arrange three shallow bowls in order: flour first, then beaten eggs, then the panko mixture combined with Parmesan and seasonings

Coat the fries:

Dredge each zucchini stick in flour, shaking off excess, then dip in egg, and finally press firmly into the panko mixture

Arrange and bake:

Place the coated fries in a single layer on your prepared baking sheet and bake for 20 to 25 minutes, flipping halfway through

Start the sauce base:

While fries bake, heat olive oil in a small saucepan over medium heat and add the minced garlic

Simmer the marinara:

After 30 seconds when the garlic is fragrant, add the crushed tomatoes with oregano, basil, and sugar

Finish and serve:

Simmer the sauce uncovered for 10 to 15 minutes until slightly thickened, then season to taste and serve alongside the hot fries

Pin Recipe

These have become my go-to when I need to bring something to a potluck. They travel surprisingly well if you re-crisp them for a few minutes before serving. Plus, watching kids who swear they hate zucchini demolish them never gets old.

Making Ahead

The breading process is perfect for a Sunday afternoon cooking session. You can bread all the fries, arrange them on your baking sheet, and freeze them solid. Once frozen, transfer to a bag and bake straight from frozen, just add a few extra minutes to the cooking time.

Getting Extra Crispy

I discovered by accident that toasting the panko in a dry skillet before using it makes a huge difference. Watch it closely, stirring constantly, until it turns golden brown. Let it cool completely before mixing with your Parmesan and spices. This step adds only five minutes but transforms the final texture completely.

Serving Ideas

Beyond the obvious dipping situation, these work beautifully as a topping for a mock chicken parmesan. Layer them over pasta with extra sauce and melted mozzarella. They also make an unexpected but delicious addition to a Mediterranean mezze platter.

• Try pairing with a crisp white wine like Sauvignon Blanc or Pinot Grigio
• A lemon wedge squeezed over the fries right before eating brightens everything
• Extra parmesan sprinkled on while they are still hot creates this amazing salty crust

Pin Recipe

These zucchini fries started as a way to use up excess summer garden produce, but they have become something I crave year-round. Hope they find a regular spot in your kitchen rotation too.

Recipe FAQs

→ How can I ensure the zucchini fries become crispy when baked?

Coating the zucchini sticks in a mixture of panko breadcrumbs, Parmesan, and seasonings creates a crunchy crust. Baking at a high temperature and turning halfway helps evenly crisp the fries.

→ Can I make the marinara sauce ahead of time?

Yes, the marinara sauce can be prepared in advance and stored in the refrigerator for up to three days, allowing flavors to develop even further.

→ What substitutes work for gluten-free dietary needs?

Use gluten-free breadcrumbs and flour substitutes to maintain texture while keeping the fries suitable for gluten-free diets.

→ How to add more flavor to the breadcrumb coating?

Incorporate dried Italian herbs, garlic powder, and freshly ground black pepper into the panko and Parmesan mix to enhance the taste of the coating.

→ What beverages pair well with this dish?

Crisp white wines such as Sauvignon Blanc or Italian Pinot Grigio complement the fresh and vibrant flavors of the baked zucchini fries and marinara sauce.