Baked Zucchini Fries Marinara (Print version)
Crispy baked zucchini sticks served with a zesty, herb-infused marinara dipping sauce.
# What you'll need:
→ Zucchini Fries
01 - 2 medium zucchinis
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
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
→ Marinara Dipping Sauce
10 - 1 cup canned crushed tomatoes
11 - 1 tablespoon olive oil
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
# How to make it:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Slice zucchinis into fry-shaped 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 - Dip each zucchini stick first in flour, then in beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Place coated sticks in a single layer on the prepared baking sheet.
05 - Bake for 20–25 minutes, turning halfway through, until zucchini fries are golden and crisp.
06 - While fries bake, warm olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
07 - Add crushed tomatoes, oregano, basil, salt, sugar, and pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly. Adjust seasoning as needed.
08 - Serve zucchini fries hot accompanied by warm marinara sauce for dipping.
# Expert suggestions:
01 -
- You get that irresistible crunch without the guilt of deep-fried indulgence.
- The bright marinara sauce tastes so good you'll find yourself making extra just for dipping.
- It transforms a vegetable skeptics actually want to eat into something craveable and real.
02 -
- The single layer rule is not a suggestion—overlap them and they'll steam themselves into disappointment.
- Flipping halfway through is the difference between golden and pale; don't skip it or trust they'll cook evenly face-down.
- Don't let your marinara bubble too vigorously or it'll taste cooked down and bitter; gentle simmering is your friend.
03 -
- Pat your zucchini sticks dry with paper towels before dredging—excess moisture is the enemy of crispiness.
- Make your breadcrumb mixture a few hours ahead so the flavors meld together and taste more cohesive than if you just mixed them moments before cooking.