Baked Zucchini Fries Marinara (Printable Version)
Golden baked zucchini sticks with a vibrant homemade marinara, offering a crisp and flavorful bite.
# What You Need:
→ For the Zucchini Fries
01 - 2 medium zucchini
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 1/2 cup all-purpose flour
→ For the Marinara Sauce
10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 oz) crushed tomatoes
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1/2 teaspoon sugar
16 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with cooking spray or oil.
02 - Cut the zucchini into sticks, about 3 inches long and 1/2 inch thick.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each zucchini stick in flour, dip in egg, then coat thoroughly with the panko mixture. Arrange on the prepared baking sheet.
05 - Bake for 20-25 minutes, turning halfway through, until fries are golden and crisp.
06 - Heat olive oil in a small saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
07 - Add crushed tomatoes, oregano, basil, and sugar. Season with salt and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
08 - Serve the hot zucchini fries with warm marinara sauce for dipping.
# Expert Tips:
01 -
- You get that satisfying crunch of deep-fried food without the guilt or the greasy aftermath
- The homemade marinara comes together in minutes but tastes like it simmered all day
02 -
- Pat the zucchini dry with paper towels before breading, excess moisture is the enemy of crispiness
- Give the panko mixture a gentle press onto each fry to ensure it really sticks
03 -
- If your fries are getting soggy, your oven might not be hot enough or they may be too crowded on the pan
- The sauce actually tastes better the next day, so double it and use the extra on pasta