Baked Zucchini Fries Marinara (Printable Version)

Oven-baked zucchini sticks with a parmesan crust paired with tangy, homemade marinara dip.

# What You Need:

→ Zucchini Fries

01 - 2 medium zucchini
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil spray or 2 tablespoons olive oil

→ Marinara Sauce

11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 can (14 oz) crushed tomatoes
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sugar
17 - Salt and pepper to taste
18 - 1 tablespoon fresh basil, chopped (optional)

# How to Make It:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper and lightly oil or spray the surface.
02 - Slice zucchini into sticks approximately 3 inches long and 1/2 inch thick.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In a separate bowl, mix panko, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper thoroughly.
05 - Dip each zucchini stick into the egg mixture, then evenly coat with the breadcrumb mixture. Arrange coated sticks on the prepared baking sheet.
06 - Lightly spray or drizzle the zucchini fries with olive oil to promote crispness.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden and crisp.
08 - Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté for 3 minutes until softened.
09 - Stir in minced garlic and cook for 30 seconds. Add crushed tomatoes, dried oregano, sugar, salt, and pepper.
10 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens. Remove from heat and stir in fresh basil if desired.
11 - Serve zucchini fries hot alongside the warm marinara sauce for dipping.

# Expert Tips:

01 -
  • They're crispy and golden without a deep fryer, which means less guilt and an easier cleanup.
  • The homemade marinara tastes nothing like jarred sauce—it becomes the reason people ask for seconds.
  • You can make them on a weeknight and have everyone thinking you spent all day cooking.
02 -
  • Do not skip the oil spray or drizzle—zucchini is mostly water, and without fat you'll get pale, steamed sticks that taste sad and soggy.
  • If your fries don't turn golden brown after the time listed, your oven might run cool; the color is what tells you they're actually crispy inside.
  • Drying the zucchini sticks briefly with paper towels before coating helps the egg mixture grip more effectively, preventing the coating from sliding off during baking.
03 -
  • Room-temperature eggs and milk whisk together more smoothly than cold ones and cling to the zucchini better.
  • Grate your Parmesan right before you make the coating; it dries out quickly and gets clumpy if it sits around.
  • Let your coated zucchini fries sit on the baking sheet for 5 minutes before baking so the coating sets and stays attached.

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