Baked Zucchini Fries Marinara (Printable Version)
Oven-baked zucchini sticks with a Parmesan crust paired with a flavorful marinara sauce for dipping.
# Ingredient List:
→ Zucchini Fries
01 - 2 medium zucchinis
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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease or spray it with olive oil.
02 - Slice zucchinis into sticks approximately 3 inches long and 1/2 inch thick.
03 - In a shallow bowl, whisk together eggs and milk until smooth.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then roll thoroughly in the breadcrumb mixture. Arrange coated sticks on the prepared baking sheet.
06 - Spray or lightly drizzle the coated zucchini with olive oil. Bake for 20 to 25 minutes, flipping once halfway, until fries are golden and crisp.
07 - While fries bake, heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until softened, about 3 minutes.
08 - Stir in minced garlic and cook for 30 seconds. Add crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally.
09 - Remove from heat and stir in fresh basil if using. Keep warm until serving.
10 - Plate zucchini fries hot and serve alongside warm marinara sauce for dipping.
# Expert Tips:
01 -
- They're ridiculously crispy on the outside and tender inside, with zero guilt involved.
- The marinara comes together while the fries bake, so you're actually done in under an hour.
- Kids eat them, adults eat them, and nobody realizes they're eating an entire zucchini per serving.
02 -
- Wet zucchini is your enemy—if they're juicy, salt them, let them sit for 10 minutes, then pat them completely dry before coating.
- The halfway turn during baking is non-negotiable; it's the single thing that prevents one side from browning while the other stays pale.
- Tomato sauce needs time to thicken and mellow; rushing it tastes sharp and watery, so don't skip the simmer.
03 -
- If your zucchini fries aren't browning evenly, your oven might have a cool spot—rotate the baking sheet front to back around the halfway mark.
- Make the marinara sauce first and keep it warm while you bake the fries; rushing to finish both at once creates unnecessary stress.