Baked Zucchini Fries Marinara (Print Version)
Crispy zucchini sticks baked golden, served with a flavorful herby marinara dipping sauce.
# What You Need:
→ Zucchini Fries
01 - 2 medium zucchinis (approximately 7 inches long each)
02 - 1 cup panko breadcrumbs (approximately 100 grams)
03 - 1/2 cup grated Parmesan cheese (about 50 grams)
04 - 1 teaspoon dried Italian herbs (blend of oregano, basil, thyme)
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 2 large eggs
09 - 1/2 cup all-purpose flour (approximately 60 grams)
→ Marinara Dipping Sauce
10 - 1 cup canned crushed tomatoes (about 240 milliliters)
11 - 1 tablespoon olive oil (15 milliliters)
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 granulated sugar
17 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Trim ends and cut zucchinis lengthwise 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 breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each zucchini stick first in flour, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Place coated fries in a single layer on the baking sheet.
05 - Bake for 20 to 25 minutes, flipping halfway through, until fries achieve a golden brown and crisp texture.
06 - While fries bake, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for one minute until fragrant.
07 - Add crushed tomatoes, oregano, basil, salt, sugar, and pepper to the saucepan. Simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens. Adjust seasoning to taste.
08 - Serve baked zucchini fries hot, accompanied by the warm marinara sauce for dipping.
# Expert Advice:
01 -
- They're genuinely crispy on the outside and tender inside, no soggy middles or burnt edges if you flip them halfway.
- The marinara tastes like you actually simmered it all afternoon, but it takes barely longer than the fries bake.
- You can make a whole appetizer that feels indulgent while knowing exactly what went into it.
02 -
- Flipping the fries halfway is not optional—it's the difference between golden-brown perfection and a pale top with a dark, overcooked bottom.
- If your zucchini is very watery, pat the cut sticks dry with paper towels before you start breading; excess moisture creates steam that prevents crisping.
- The marinara thickens as it cools, so it'll seem thinner than you want while it's hot—that's perfect.
03 -
- Pat zucchini sticks dry before breading if they release a lot of moisture; this one step changes everything about texture.
- Don't skip the flour dredge—it's not an extra step, it's the foundation that makes the egg and breadcrumbs stick evenly and brown beautifully.