Baked Zucchini Fries Marinara (Printable Version)

Oven-baked zucchini sticks with a golden crust, paired with a tangy marinara sauce for dipping.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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

# Tips from hearthlykitchen:

01 -
  • They're crispy on the outside and tender on the inside, delivering the satisfaction of fried food without the guilt.
  • The homemade marinara tastes like you've been simmering it all afternoon, but it comes together in minutes.
  • Even vegetable skeptics will ask for seconds, and you'll know it's because of that nutty Parmesan crust.
02 -
  • Don't skip turning the fries halfway through baking—they brown unevenly otherwise and you'll end up with pale spots on one side.
  • Excess moisture from the zucchini is your enemy; if your zucchini are particularly watery, salt the cut sticks and let them sit on a paper towel for 10 minutes to drain before coating.
  • The olive oil spray makes all the difference between crispy and soggy; use it even though it feels like a small step.
03 -
  • If your zucchini are particularly watery, salt the cut sticks and let them sit on paper towels for 10 minutes to release moisture before coating—this prevents the breading from steaming off during baking.
  • Don't crowd the baking sheet; give the fries room to breathe so they crisp up instead of steaming each other into softness.

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