Baked Zucchini Fries Marinara

One evening last spring, I had a surplus of zucchini from the farmers market and a craving for something crispy but not greasy. I thought about traditional fries, then glanced at the zucchini and wondered if I could make them work. Twenty minutes later, the kitchen smelled like garlic and Parmesan, and I had golden, crunchy sticks cooling on the counter.

I served these at a casual dinner party once, and my friend who never eats zucchini grabbed three before I even brought out the main course. She looked at me surprised and said, Wait, these are actually good. I just laughed because Id had the same reaction the first time I pulled them from the oven.

Ingredients

• Medium zucchinis: Look for firm ones without soft spots, they hold their shape better during baking and wont turn mushy.
• Large eggs: These act as the glue that makes the coating stick, so beat them well until smooth.
• Panko breadcrumbs: Their airy texture creates a lighter, crunchier crust than regular breadcrumbs ever could.
• Grated Parmesan cheese: Use freshly grated if possible, it melts into the coating and adds a nutty, salty bite.
• Garlic powder: A little goes a long way, it seasons every bite without overpowering the zucchini.
• Dried oregano: This gives the fries a subtle Italian vibe that pairs perfectly with marinara.
• Salt and black pepper: Simple seasoning that brings out the natural sweetness of the zucchini.
• Cooking spray or olive oil spray: A light mist before baking helps the coating turn golden and crisp.
• Olive oil: The base for the marinara, it carries the garlic flavor through the sauce.
• Garlic cloves: Fresh minced garlic makes the sauce smell incredible and taste even better.
• Crushed tomatoes: Choose a good quality can, the sauce is only as good as the tomatoes you start with.
• Dried basil: Adds a sweet herbal note that balances the acidity of the tomatoes.
• Sugar: Just a pinch cuts the sharpness of the tomatoes and rounds out the flavor.

Instructions

Prep the oven and sheet:

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper, then give it a light spray. This keeps the fries from sticking and helps them crisp up evenly.

Cut the zucchini:

Slice them into thick matchsticks, about 3 inches long and half an inch thick. If theyre too thin, they turn limp instead of crispy.

Set up your coating station:

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

Coat each stick:

Dip a zucchini stick into the egg, let the excess drip off, then press it into the breadcrumb mixture until fully coated. Lay it on the baking sheet and repeat with the rest.

Spray and bake:

Arrange the coated sticks in a single layer, making sure they dont touch. Give them a light spray with oil, then bake for 20 to 25 minutes, flipping halfway through until theyre golden and crisp.

Start the marinara:

While the fries bake, warm olive oil in a small saucepan over medium heat. Add the minced garlic and let it sizzle for about a minute until fragrant.

Simmer the sauce:

Stir in the crushed tomatoes, basil, oregano, sugar, salt, and pepper. Let it simmer gently for 10 to 15 minutes, stirring now and then, until it thickens and the flavors blend.

Serve hot:

Pull the fries from the oven when theyre golden and crunchy. Serve them right away with the warm marinara on the side for dipping.

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The first time I made these, my husband wandered into the kitchen asking what smelled so good. He grabbed one straight off the pan, burned his fingers a little, and still ate it with a grin. Now every time I pull out the zucchini, he asks if Im making those fries again.

Storage and Reheating

Leftover fries lose some crunch in the fridge, but you can revive them by reheating in a 400 degree oven for about 8 minutes. Store the marinara separately in an airtight container for up to four days, it actually tastes better the next day.

Variations to Try

For extra crunch, double dip the zucchini by going through the egg and breadcrumb process twice. You can swap the Parmesan for nutritional yeast if you want a dairy free version, or add a pinch of chili flakes to the marinara for a little heat.

Pairing Suggestions

These fries make a great appetizer before pasta night or alongside a simple grilled chicken. A light Italian white wine or sparkling water with lemon feels just right with them.

• Serve them at a casual get together and watch them disappear first.
• Pack the marinara in a small jar for dipping if youre taking them to a potluck.
• They work as a side dish or a standalone snack any time of day.

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These zucchini fries turned a simple weeknight craving into something I look forward to making over and over. I hope they bring a little crunch and joy to your table too.