Baked Zucchini Fries Marinara (Print View)
Golden zucchini sticks baked to crispiness and paired with a savory marinara dipping sauce.
# What You'll Need:
→ Zucchini Fries
01 - 2 medium zucchinis (approximately 14 ounces total)
02 - 1 cup panko breadcrumbs (about 60 grams)
03 - 1/2 cup grated Parmesan cheese (about 50 grams)
04 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
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 (about 60 grams)
→ Marinara Dipping Sauce
10 - 1 cup canned crushed tomatoes (about 240 ml)
11 - 1 tablespoon olive oil (15 ml)
12 - 2 cloves garlic, minced
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon sugar
17 - Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Slice zucchinis into sticks approximately 3 inches long and 1/2 inch thick.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, Italian herbs, garlic powder, salt, and pepper.
04 - Dredge each zucchini stick in flour, dip into the eggs, then coat thoroughly with the breadcrumb mixture. Place in a single layer on the prepared baking sheet.
05 - Bake for 20 to 25 minutes, flipping halfway through, until fries are golden and crisp.
06 - Heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant.
07 - Add crushed tomatoes, oregano, basil, salt, sugar, and pepper. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning as desired.
08 - Serve zucchini fries hot alongside warm marinara sauce for dipping.
# Expert Suggestions:
01 -
- They taste indulgent and crispy but skip the guilt that comes with deep frying.
- The baking method means you can actually relax while they cook instead of standing over hot oil.
- One batch converts even the vegetable skeptics at the table into believers.
- Marinara takes ten minutes and tastes so fresh you'd swear it was simmering for hours.
02 -
- Moisture is the enemy of crispiness, so pat your zucchini sticks completely dry with paper towels before breading or they'll steam instead of crisp.
- Flipping halfway through is non-negotiable if you want even browning on both sides, not just one side golden and the other pale.
- Don't skip the parchment paper—it prevents sticking and makes cleanup almost effortless, which matters more than you'd think.
03 -
- Make your marinara first and let it simmer while you prep and bread the zucchini, so both are warm and ready at the same time.
- If your zucchini seem particularly watery, salt them lightly 15 minutes before breading and pat them dry to remove excess moisture before it ruins your crispiness.