Baked Zucchini Fries Marinara (Printable)
Crispy baked zucchini sticks served with a flavorful homemade marinara dipping sauce.
# What You'll Need:
→ For the Zucchini Fries
01 - 2 medium zucchinis
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 ground black pepper
08 - 2 large eggs
→ For the Marinara Sauce
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 can (14 oz) crushed tomatoes
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon sugar
14 - 1/4 teaspoon red pepper flakes (optional)
15 - Salt and pepper to taste
16 - 1 tablespoon chopped fresh basil (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line large baking sheet with parchment paper and lightly grease surface.
02 - Wash zucchinis thoroughly and cut into sticks approximately 1/2 inch thick.
03 - Whisk eggs in shallow bowl. In separate bowl, combine panko, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dip each zucchini stick into egg mixture, then press firmly into breadcrumb mixture to coat thoroughly. Arrange in single layer on prepared baking sheet.
05 - Bake for 22–25 minutes, turning halfway through cooking time, until fries are golden brown and crispy.
06 - While fries bake, heat olive oil in small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant.
07 - Add crushed tomatoes, oregano, sugar, red pepper flakes if using, salt, and pepper. Simmer 10–12 minutes, stirring occasionally. Stir in fresh basil if desired.
08 - Serve hot zucchini fries alongside warm marinara sauce for dipping. Best enjoyed immediately while crispy.
# Expert Suggestions:
01 -
- You get that satisfying crispy texture without the guilt of deep frying
- The homemade marinara takes five minutes and makes all the difference
02 -
- Overcrowding the baking sheet makes them soggy, give them room to breathe
- The first time I forgot to flip them halfway, the bottoms were delicious but not as crispy as they could have been
03 -
- Pat the zucchini sticks dry with paper towels before breading, any excess moisture will prevent that perfect crunch
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming coated in batter