Baked Zucchini Fries Marinara

Last summer my sister came over for what was supposed to be a quick catch-up and somehow we spent three hours at the kitchen counter, hands dusted with flour and panko, talking about everything and nothing while we waited for these to bake.

I first made these on a Tuesday night when I was craving something indulgent but didnt want to order takeout again. My roommate walked in, smelled the garlic and tomatoes simmering, and didnt even ask what was for dinner—just grabbed a fork and pulled up a chair.

Ingredients

• 2 medium zucchini: Choose firm ones with smooth skin, as softer zucchini can turn mushy in the oven
• 1 cup panko breadcrumbs: These create a lighter, airier crunch than regular breadcrumbs
• 1/2 cup grated Parmesan cheese: Adds a savory depth that makes these feel restaurant-quality
• 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme works beautifully here
• 1/2 teaspoon garlic powder: Distributes garlic flavor evenly throughout the coating
• 1/2 teaspoon salt: Enhances the zucchinis natural sweetness
• 1/4 teaspoon black pepper: Adds just enough warmth to balance the coating
• 2 large eggs: The glue that holds everything together—room temperature eggs work best
• 1/2 cup all-purpose flour: Creates the first layer for the breading to adhere properly
• 1 tablespoon olive oil: Use a good quality one since its the foundation of the sauce
• 2 cloves garlic, minced: Fresh garlic makes all the difference in the marinara
• 1 can crushed tomatoes: San Marzano tomatoes will give you the sweetest, most authentic flavor
• 1/2 teaspoon dried oregano: Earthy and classic, just like nonna used to use
• 1/2 teaspoon dried basil: Brightens the sauce and balances the acidity
• 1/2 teaspoon sugar: Tames the tomatoes without making the sauce taste sweet

Instructions

Get the oven ready:

Preheat to 220°C and line a large baking sheet with parchment paper, then give it a light coating of cooking spray so nothing sticks.

Cut the zucchini into sticks:

Aim for about 8 cm long and 1 cm thick—uniform sizes mean they all cook at the same rate.

Set up your breading station:

Arrange three shallow bowls in order: flour first, then beaten eggs, then the panko mixture blended with Parmesan, herbs, garlic powder, salt and pepper.

Coat each fry:

Dredge zucchini sticks in flour, dip them in egg to coat completely, then press them firmly into the panko mixture and arrange on the baking sheet without crowding.

Bake until golden:

Cook for 20 to 25 minutes, flipping halfway through, until theyre deeply golden and sound hollow when tapped.

Start the marinara:

While fries bake, warm olive oil in a small saucepan over medium heat and sauté the garlic for 30 seconds until fragrant but not browned.

Simmer the sauce:

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

Serve while hot:

Plate the fries immediately with the warm marinara alongside for dipping—they lose their crunch as they cool.

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These became my go-to for unexpected guests because they look impressive but come together so quickly. Last month my friend Sarah brought her kids over and they disappeared before the adults even got to the table.

Making Them Extra Crispy

Toasting the panko in a dry pan for 2 to 3 minutes before adding the Parmesan and herbs gives these fries a restaurant-style crunch that really holds up against the marinara.

Timing Everything Right

Start the marinara when you flip the fries halfway through baking—that way the sauce finishes simmering just as the fries come out of the oven, and everything hits the table at peak temperature.

Serving Ideas

I have found that a crisp white wine like Sauvignon Blanc cuts through the richness beautifully. The light acidity balances the fried coating while letting the zucchini shine through.

• Squeeze fresh lemon over the fries just before serving for brightness
• Pair with a simple green salad dressed with vinaigrette
• Double the batch because they vanish faster than you expect

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Theres something so satisfying about pulling that golden tray from the oven, the smell of toasted panko filling the kitchen, knowing you made something that tastes like comfort but feels like a treat.