Baked Zucchini Fries with Marinara (Printable)
Crispy oven-baked zucchini sticks served with warm, tangy marinara for dipping.
# What You’ll Need:
→ Zucchini Fries
01 - 2 medium zucchini
02 - 2 large eggs
03 - 1 tablespoon whole 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 Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Slice zucchini into sticks about 3 inches long and 1/2 inch thick.
03 - Whisk eggs with milk in a shallow bowl until combined.
04 - In a separate bowl, combine panko, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then coat thoroughly with the breadcrumb mixture. Arrange on the prepared baking sheet.
06 - Lightly spray the tops of coated zucchini sticks with olive oil.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden and crisp.
08 - Heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 30 seconds. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper.
09 - Simmer the sauce for 10 to 12 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
10 - Serve the baked zucchini fries hot alongside warm marinara dipping sauce.
# Expert Advice:
01 -
- Crispy outside, tender inside, with zero greasy-hands guilt.
- The marinara sauce is so simple you'll wonder why store-bought ever seemed necessary.
- Comes together in under 40 minutes, yet tastes like you actually fussed over it.
- Works as an appetizer, side dish, or the snack you can actually feel good about sharing with picky eaters.
02 -
- Don't skip patting the zucchini dry—moisture is the only thing standing between you and crispy fries.
- Olive oil spray is essential; if you just drizzle oil, the bottoms get soggy instead of getting an even, light crispness.
- The marinara needs to simmer gently, not boil, or the raw tomato flavor never mellows out into something truly delicious.
03 -
- Make sure your zucchini sticks are roughly the same size so they finish cooking at the same time instead of some being mushy while others aren't done yet.
- If you're feeding a crowd, you can bread the sticks an hour ahead and keep them covered in the fridge, then bake them fresh when guests arrive for maximum crispiness impact.