Baked Zucchini Fries Marinara (Printable)
Oven-crisped zucchini sticks paired with tangy marinara make a tasty, wholesome snack.
# What You Need:
→ Zucchini Fries
01 - 2 medium zucchini
02 - 2 large eggs
03 - 1 tablespoon milk
04 - 3/4 cup panko breadcrumbs
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried Italian herbs
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil spray
→ Marinara Dipping Sauce
11 - 1 cup canned crushed tomatoes
12 - 1 tablespoon olive oil
13 - 1 garlic clove, minced
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1/4 teaspoon sugar
17 - Salt and pepper, to taste
# How To Cook:
01 - Set oven temperature to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 - Slice zucchini into sticks approximately 3 inches long and 1/2 inch thick.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and black pepper.
05 - Dip each zucchini stick first into the egg mixture, then evenly coat with the breadcrumb mixture. Arrange on the prepared baking sheet.
06 - Lightly spray the tops of the coated zucchini fries with olive oil to ensure crispness during baking.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden brown and crispy.
08 - While fries bake, heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 30 seconds until fragrant.
09 - Add crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened. Adjust seasoning as needed.
10 - Plate zucchini fries hot alongside the warm marinara dipping sauce for dipping.
# Expert Tips:
01 -
- You get that irresistible crispy exterior and tender inside without deep-frying your entire kitchen in oil.
- It's sneaky—kids and adults who claim to hate zucchini somehow demolish these in minutes.
- The homemade marinara tastes nothing like jarred sauce, and the whole thing comes together in under 45 minutes.
02 -
- Pat your zucchini completely dry before breading; any moisture will steam instead of crisp and you'll end up disappointed.
- Don't crowd the baking sheet—they need space for hot air to circulate or they'll stick together and soften on the sides.
- Flip them halfway through baking; one side always browns faster and they need turning for even, golden results.
03 -
- Fresh Parmesan grated at home crisps differently than pre-shredded, giving you a noticeably better texture and cleaner cheese flavor.
- If your zucchini is particularly wet, salt the cut sticks and let them sit for 10 minutes to release moisture, then pat dry before breading.
- Serve these immediately—they're best within a few minutes of coming out of the oven when the contrast between crispy exterior and tender inside is most pronounced.