Baked Zucchini Fries Marinara (Printable)

Golden baked zucchini sticks with a parmesan crust served with a tangy marinara dip.

# What You’ll Need:

→ Zucchini Fries

01 - 2 medium zucchini
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil spray or 2 tablespoons olive oil

→ Marinara Sauce

11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 can (14 oz) crushed tomatoes
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sugar
17 - Salt and pepper, to taste
18 - 1 tablespoon fresh basil, chopped (optional)

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly oil or spray it.
02 - Slice zucchini into sticks about 3 inches long and 1/2 inch thick.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In another bowl, combine panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
05 - Dip zucchini sticks in egg wash, then coat thoroughly with breadcrumb mixture. Arrange on prepared baking sheet.
06 - Lightly spray or drizzle the coated zucchini sticks with olive oil to enhance crispness.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden and crisp.
08 - Heat olive oil in a saucepan over medium heat. Add onion and sauté until soft, about 3 minutes.
09 - Stir in garlic and cook for 30 seconds. Add crushed tomatoes, oregano, sugar, salt, and pepper.
10 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens. Stir in basil if desired.
11 - Serve zucchini fries hot alongside warm marinara sauce for dipping.

# Expert Tips:

01 -
  • They taste indulgent and crispy without a deep fryer, which means less guilt and less cleanup.
  • Kids who normally ignore vegetables suddenly forget they're eating zucchini when it's coated in Parmesan and breadcrumbs.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners or last-minute appetizers.
02 -
  • Zucchini release a lot of water; if you skip draining them or use really watery ones, your fries will steam instead of crisp, no matter what the oven temperature says.
  • The olive oil is essential—it's not optional—so don't skip it thinking you're saving calories; it's the difference between crispy and disappointing.
  • Turning the fries halfway isn't just a suggestion; one side will definitely cook faster, and flipping keeps them golden all over.
03 -
  • Don't move the fries around too much while they bake; let them sit and develop color rather than constantly shuffling them around, which disrupts the crisping process.
  • If you're feeding a crowd, you can bread the fries the night before and refrigerate them uncovered on the baking sheet, then bake straight from cold without thawing.

Go Back