Baked Zucchini Fries with Marinara (Print)

Crispy oven-baked zucchini sticks coated in seasoned panko, served with warm homemade marinara dipping sauce.

# Ingredient list:

→ Zucchini Fries

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→ Marinara Sauce

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# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with cooking spray or oil.
02 - Cut the zucchini into sticks, about 3 inches long and 1/2 inch thick.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each zucchini stick in flour, dip in egg, then coat thoroughly with the panko mixture. Arrange on the prepared baking sheet.
05 - Bake for 20-25 minutes, turning halfway through, until fries are golden and crisp.
06 - Heat olive oil in a small saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
07 - Add crushed tomatoes, oregano, basil, and sugar. Season with salt and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
08 - Serve the hot zucchini fries with warm marinara sauce for dipping.

# Expert Tips:

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  • They satisfy that deep-fried craving without the grease or guilt
  • The homemade marinara sauce takes five minutes but tastes like it simmered all day
  • Even vegetable-haters find themselves reaching for seconds
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  • Dont skip the parchment paper—these fries will stick to bare baking sheets and youll lose that gorgeous coating
  • Flip them gently but confidently halfway through, or the bottom side will get soggy while the top burns
  • Zucchini releases water as it bakes, so space them out on the baking sheet or theyll steam instead of crisp
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  • Use one hand for dry ingredients and one for wet to avoid the dreaded breading-clump fingers
  • If your fries are browning too fast, lower the oven to 400°F and extend the cooking time
  • Leftover fries (if you somehow have them) reheat surprisingly well in a toaster oven

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