Baked Zucchini Fries Marinara

My neighbor handed me a basket of zucchini one August afternoon, more than I could possibly use in salads. I sliced a few into sticks, coated them in breadcrumbs and Parmesan, and baked them until they turned golden. The kitchen smelled like a pizzeria, and I couldn't stop eating them straight off the pan.

I made these for a potluck once, and they disappeared before the main course even came out. People kept asking if I fried them, surprised when I said they were just baked with a good spray of oil and a hot oven. That night, I learned that crispy vegetables can steal the show.

Ingredients

• 2 medium zucchinis: Look for firm, unblemished zucchinis and cut them into thick matchsticks so they hold their shape and don't turn mushy in the oven.
• 2 large eggs: Beaten eggs help the breadcrumb coating stick like glue, creating that crispy outer shell you want.
• 1 cup panko breadcrumbs: Panko gives you a lighter, crunchier texture than regular breadcrumbs, and it browns beautifully at high heat.
• 1/2 cup grated Parmesan cheese: This adds a salty, nutty flavor that makes every bite taste like cheesy garlic bread.
• 1/2 teaspoon garlic powder: A little garlic powder goes a long way, giving the coating a warm, savory depth.
• 1/2 teaspoon dried oregano: Oregano brings an Italian herb note that pairs perfectly with the marinara sauce.
• 1/2 teaspoon salt: Season the breadcrumb mixture well so every fry tastes flavorful, not bland.
• 1/4 teaspoon black pepper: Just a pinch of pepper adds a subtle kick without overpowering the other flavors.
• Cooking spray or olive oil spray: A light mist before baking helps the coating crisp up and turn golden brown.
• 1 tablespoon olive oil: This forms the base of your marinara, releasing the garlic's aroma and flavor.
• 2 cloves garlic, minced: Fresh garlic makes the sauce smell incredible and taste vibrant.
• 1 can (15 oz) crushed tomatoes: Use good quality crushed tomatoes for a rich, tangy sauce that tastes homemade.
• 1/2 teaspoon dried basil: Basil brings a sweet, herbal note that balances the acidity of the tomatoes.
• 1/2 teaspoon dried oregano: Oregano in the sauce echoes the seasoning in the fries, tying everything together.
• 1/4 teaspoon sugar: A pinch of sugar cuts the acidity of the tomatoes and rounds out the flavor.
• Salt and pepper to taste: Adjust the seasoning at the end so the sauce tastes just right to you.

Instructions

Preheat and Prep:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the parchment with cooking spray so the fries don't stick.

Cut the Zucchini:

Slice the zucchinis into thick matchsticks, about 3 inches long and 1/2 inch thick. Uniform pieces bake evenly and look more appealing on the plate.

Set Up Your Coating Stations:

Beat the eggs in one shallow bowl. In another bowl, mix the panko, Parmesan, garlic powder, oregano, salt, and pepper until well combined.

Coat the Zucchini:

Dip each zucchini stick first into the beaten eggs, letting any excess drip off. Then press it into the breadcrumb mixture, turning to coat all sides thoroughly.

Arrange and Spray:

Place the coated zucchini sticks on the prepared baking sheet in a single layer, making sure they don't touch. Lightly spray the tops with cooking spray for extra crispiness.

Bake Until Golden:

Bake for 20 to 25 minutes, turning the fries halfway through. They're done when they're golden brown and crisp on the outside.

Make the Marinara:

While the fries bake, warm the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Simmer the Sauce:

Stir in the crushed tomatoes, basil, oregano, sugar, salt, and pepper. Let the sauce simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

Serve Hot:

Serve the baked zucchini fries hot from the oven with the warm marinara sauce on the side for dipping.

Pin It

One evening, I served these with marinara to my kids, who usually avoid vegetables. They dunked every fry into the sauce and asked for seconds, and I realized I'd found a way to make zucchini exciting. That small victory felt bigger than any fancy dinner I'd ever made.

Choosing and Storing Zucchini

Pick zucchinis that feel heavy for their size and have smooth, unblemished skin. Store them in the crisper drawer of your fridge, and use them within a few days for the best texture and flavor.

Making the Fries Extra Crispy

For an even crunchier coating, double-dip the zucchini by repeating the egg and breadcrumb steps. You can also use whole-wheat panko or add a tablespoon of cornstarch to the breadcrumb mixture to boost the crispiness.

Customizing Your Marinara

If you like a little heat, stir in a pinch of chili flakes while the sauce simmers. You can also add a splash of balsamic vinegar or a handful of fresh basil at the end for a brighter, more complex flavor.

• Taste the sauce before serving and adjust the salt, sugar, or herbs to match your preference.
• Let the sauce cool slightly if you're making it ahead, then reheat gently before serving.
• Leftover marinara keeps well in the fridge for up to three days and tastes even better the next day.

Pin It

These zucchini fries have become my go-to when I want something satisfying but not heavy, and the marinara makes them feel like a real treat. I hope you enjoy them as much as I do.

Recipe Questions

→ How do I ensure the zucchini fries get crispy?

Coating the zucchini sticks in a mixture of panko breadcrumbs and Parmesan helps create a crunchy exterior. Lightly spraying them with oil before baking also enhances crispiness.

→ Can I make the marinara sauce ahead of time?

Yes, the marinara sauce can be prepared in advance and stored in the refrigerator for up to three days, allowing flavors to deepen.

→ What is the best way to cut zucchini for fries?

Cut zucchinis into thick matchsticks, about 3 inches long and 1/2 inch thick, for even baking and optimal texture.

→ Are there alternatives to Parmesan for a dairy-free option?

Nutritional yeast can be used as a flavorful, dairy-free substitute that still adds a cheesy note to the coating.

→ How can I add a spicy kick to the marinara sauce?

Incorporate a pinch of chili flakes into the sauce during simmering to infuse a gentle heat.