Baked Zucchini Fries Marinara (Printable View)

Crispy baked zucchini sticks with a fresh savory marinara for a delicious, healthy snack.

# What You’ll Need:

→ Zucchini Fries

01 - 2 medium zucchinis (approximately 7 to 8 inches each)
02 - 1 cup panko breadcrumbs (about 120 grams)
03 - 1/2 cup grated Parmesan cheese (about 50 grams)
04 - 1 teaspoon dried Italian herbs (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 (about 60 grams)

→ Marinara Dipping Sauce

10 - 1 cup canned crushed tomatoes (about 240 ml)
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

# Cooking Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Trim zucchinis and slice into sticks approximately 3 inches long and 1/2 inch thick.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, and third with a mixture of panko, Parmesan, Italian herbs, garlic powder, salt, and pepper.
04 - Dredge each zucchini stick in flour, dip into beaten eggs, then coat thoroughly in breadcrumb mixture. Place coated zucchini in a single layer on the prepared baking sheet.
05 - Bake for 20 to 25 minutes, turning halfway through, until fries are golden brown and crispy.
06 - Meanwhile, heat 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 black pepper to the saucepan. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if necessary.
08 - Serve the zucchini fries hot with warm marinara sauce for dipping.

# Expert Tips:

01 -
  • They're actually crispy, not soggy, because the oven temperature and the flip halfway through make all the difference.
  • The homemade marinara is bright and quick, ready before the fries even come out of the oven.
  • Kids and vegetable-avoiders alike seem to forget they're eating zucchini, which feels like a small victory in any kitchen.
02 -
  • Don't skip the flip halfway through baking; it's what separates these from soggy disappointment.
  • If your breadcrumb coating keeps falling off, your egg wash might not be thick enough or you're not pressing firmly enough when dredging.
  • The zucchini will release moisture as it cooks, which is fine—it's actually what helps the coating crisp up against the pan.
  • Broiling for the last minute or two at the end gives them an extra crunch that feels like a restaurant-quality finish.
03 -
  • Cut your zucchini sticks to uniform size so they all finish cooking at the exact same time and avoid some being soft while others are overdone.
  • Don't wash the zucchini sticks after cutting; a little surface moisture helps the flour coat stick, and you're baking them anyway.
  • If you make marinara ahead, reheat it gently on the stovetop rather than the microwave so the flavors don't taste flat.

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