Baked Zucchini Fries Marinara (Printable Version)

Crispy oven-baked zucchini sticks served with tangy homemade marinara sauce, a healthy snack option.

# Ingredient List:

→ Zucchini Fries

01 - 2 medium zucchinis
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Cooking spray or olive oil spray

→ Marinara Sauce

10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 can (15 oz) crushed tomatoes
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon sugar
16 - Salt and black pepper, to taste

# Step-by-Step Instructions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper. Lightly coat with cooking spray.
02 - Trim zucchinis and slice into thick matchsticks about 3 inches long and 1/2 inch in thickness.
03 - Beat the eggs thoroughly in a shallow bowl.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper in a separate bowl.
05 - Dip each zucchini stick into the egg wash, then evenly coat with the breadcrumb mixture.
06 - Place the coated zucchini sticks in a single layer on the prepared baking sheet and lightly spray the tops for crispness.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden brown and crisp.
08 - While fries bake, heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant.
09 - Add crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Adjust seasoning as needed.
10 - Present baked zucchini fries hot alongside warm marinara sauce for dipping.

# Tips from hearthlykitchen:

01 -
  • They bake up crispy without a single drop of frying oil, so you can enjoy guilt free crunch.
  • The Parmesan panko coating tastes like the best part of Italian bread, golden and savory.
  • Homemade marinara is brighter and fresher than anything from a jar, and it takes just minutes.
  • Even kids who usually avoid vegetables reach for these like theyre regular fries.
02 -
  • Pat the zucchini sticks dry with a towel before coating, extra moisture makes the breading slide right off.
  • Dont skip the halfway flip, it ensures both sides turn golden instead of one side staying pale.
  • If the marinara tastes too acidic, add an extra pinch of sugar to balance it out.
03 -
  • Use whole wheat panko if you want a heartier texture and a bit more fiber.
  • Grate your own Parmesan instead of using pre grated, it melts better and tastes fresher.
  • Make a double batch of marinara and freeze half for next time, it saves you steps later.

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