Baked Zucchini Fries Marinara

My apartment smells like garlic and tomato heaven right now. I stumbled onto zucchini fries during one of those 'I have too much garden zucchini' panics, and now they are the most requested snack whenever friends come over for wine and Netflix. There is something ridiculously satisfying about turning a vegetable into something crunchy and dip-able that feels indulgent but is actually mostly zucchini.

Last summer my niece came to visit and announced she was doing a low carb thing. I panicked because my usual hosting strategy involves approximately 47 pasta dishes. These zucchini fries saved our dinner plans entirely. She ate them straight off the baking sheet while I finished making the actual main course, then asked if I could teach her how to make them before she even left.

Ingredients

• 2 medium zucchini: Look for firm ones with smooth skin, no soft spots or wrinkles
• 1 cup panko breadcrumbs: These Japanese style crumbs create the lightest, crunchiest coating imaginable
• 1/2 cup grated Parmesan cheese: Freshly grated melts into the breading for savory depth that pre grated just cannot match
• 1 teaspoon dried Italian herbs: A blend of oregano, basil, thyme and rosemary works perfectly here
• 1/2 teaspoon garlic powder: Distributes garlic flavor evenly throughout every single fry
• 2 large eggs: Room temperature eggs adhere better to the zucchini and help the breading stick
• 1/2 cup all purpose flour: Creates the dry base layer that helps the egg wash cling to the vegetable
• 1 tablespoon olive oil: Use something you actually like drinking, because it carries the garlic flavor
• 2 cloves garlic: Freshly minced gives the best pop of aromatic flavor in the sauce
• 1 can crushed tomatoes: San Marzano varieties are worth the extra few dollars for sauce this simple
• 1/2 teaspoon dried oregano and basil: Dried herbs work beautifully in long simmered sauces like this

Instructions

Get your oven ready:

Preheat to 220°C and line a baking sheet with parchment paper, giving it a light coat of cooking spray

Cut your zucchini into fries:

Slice each zucchini into sticks about 8cm long and 1cm thick, keeping them as uniform as possible for even cooking

Set up your breading station:

Arrange three shallow bowls with flour in one, beaten eggs in another, and the panko mixed with Parmesan, herbs, garlic powder, salt and pepper in the third

Coat each fry like a pro:

Dredge zucchini sticks in flour, dip them in egg, then press firmly into the panko mixture until fully coated and arrange on the baking sheet

Bake until golden and crispy:

Cook for 20 to 25 minutes, flipping halfway through, until the fries are golden brown and the coating feels crisp to the touch

Make the marinara while fries bake:

Heat olive oil in a small saucepan and sauté minced garlic for 30 seconds until fragrant but not browned

Simmer the sauce:

Add crushed tomatoes, oregano, basil, sugar, salt and pepper, then cook uncovered for 10 to 15 minutes until slightly thickened

Serve immediately:

Bring the hot fries to the table with the warm marinara for dipping while everything is at its peak temperature and texture

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These became my go to contribution for potlucks after I watched my friend Sarah literally scrape the last crumbs off the serving platter. She asked for the recipe while still chewing, which I consider the highest possible compliment. Now I make extra marinara just because people started requesting it for their homemade pizza nights.

Getting That Perfect Crunch

The difference between good zucchini fries and great ones comes down to the coating technique. After years of soggy batches, I learned that pressing the breading onto each fry makes a huge difference. The panko needs to actually adhere, not just sit on top. I also found that letting the breaded fries sit for about 5 minutes before baking helps the coating set better.

Marinara Magic

This sauce recipe came from my grandmother who claimed the sugar was her secret ingredient. She was right, it balances the acidity of canned tomatoes perfectly without making the sauce taste sweet. The longer it simmers, the deeper the flavor becomes, but even 10 minutes gives you something infinitely better than jarred sauce.

Make Ahead Strategy

I have learned to prep the components in advance and cook them just before serving. The marinara actually tastes better after a day in the fridge, and the breading station can be set up hours before you need it. The only thing that should not wait is the final bake, because crispness is a very time sensitive quality.

• Line up all your bowls before starting to minimize mess and keep the process flowing smoothly
• Use one hand for dry ingredients and one for wet to avoid the dreaded breading clumps on your fingers
• Keep a pair of tongs nearby for flipping halfway through without burning your fingertips

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Whether you are feeding picky eaters or just trying to use up another round of summer zucchini, these fries have a way of disappearing faster than you expect. Enjoy the crunchy, dippy goodness.

Recipe Questions & Answers

→ How do I achieve crispy baked zucchini fries?

Coat zucchini sticks in flour, egg, and a mixture of panko breadcrumbs and Parmesan for a crunchy crust. Bake at high heat and flip halfway to ensure even crispness.

→ 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 without losing its fresh flavor.

→ What alternatives exist for gluten-free options?

Use gluten-free breadcrumbs and flour substitutes to maintain texture while accommodating gluten sensitivities.

→ How long should the zucchini fries be baked?

Bake the zucchini sticks for 20 to 25 minutes at 220°C (425°F), turning them halfway through to ensure they become golden and crisp.

→ What wines pair well with these baked zucchini sticks?

Crisp white wines like Sauvignon Blanc or Italian Pinot Grigio complement the herbaceous and savory notes of the dish beautifully.