Baked Zucchini Fries Marinara (Printable Version)

Crispy baked zucchini sticks served with a vibrant homemade marinara sauce for a flavorful snack.

# Ingredient List:

→ 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 pepper to taste

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
02 - Slice zucchinis into thick matchsticks approximately 3 inches long and 1/2 inch wide.
03 - Beat the eggs in a shallow bowl until uniform.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper in a separate bowl.
05 - Dip each zucchini stick into the beaten eggs, then thoroughly coat with the breadcrumb mixture.
06 - Place coated zucchini pieces in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray for enhanced crispness.
07 - Bake in the preheated oven for 20 to 25 minutes, flipping halfway through, until fries are golden brown and crisp.
08 - Warm olive oil in a saucepan over medium heat. Add minced garlic and sauté for one minute until fragrant.
09 - Add crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally, and adjust seasoning to preference.
10 - Serve the baked zucchini fries hot alongside the warm marinara sauce for dipping.

# Expert Tips:

01 -
  • You get all the satisfaction of fries without the guilt or the mess of deep frying.
  • The Parmesan in the coating creates this salty, crispy crust that makes it hard to stop at just one.
  • The marinara comes together while the zucchini bakes, so everything finishes at the same time.
  • It turns a pile of summer squash into something everyone at the table actually fights over.
02 -
  • Do not skip the flip halfway through baking, it keeps both sides crispy instead of one side soggy.
  • If your zucchini are really wet inside, pat the sticks dry with a towel before coating or the breading will slide right off.
  • Let the coated sticks sit on the pan for a minute before baking, it helps the coating set and stick better in the heat.
03 -
  • Use a wire rack on top of the baking sheet if you have one, it lets air circulate under the fries and they crisp up on all sides.
  • Taste your marinara before serving and add a tiny pinch more sugar if it tastes too sharp, tomatoes can vary wildly in acidity.
  • If your panko coating is browning too fast, lower the oven to 400°F and bake a few minutes longer, slow and steady wins the crunch.

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