Name: Parmesan Zucchini Fries with Marinara Dipping Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 units Medium zucchini; 0.5 cup Panko breadcrumbs; 0.5 cup Grated Parmesan cheese; 0.25 cup All-purpose flour; 2 units Large eggs; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 1 cup Marinara sauce; to taste null Salt and black pepper

"These golden-brown zucchini fries are coated in a savory parmesan and panko crust, offering a satisfying crunch without the oil of deep frying. Paired with a warm, herb-infused marinara sauce, they make a delicious and wholesome alternative to traditional potato fries."

1 Ingredients

Qty	Item
3 units 600 g	Medium zucchini
0.5 cup 60 g	Panko breadcrumbs
0.5 cup 40 g	Grated Parmesan cheese
0.25 cup 30 g	All-purpose flour
2 units 100 g	Large eggs
1 tsp 1 g	Dried oregano
0.5 tsp 1.5 g	Garlic powder
1 cup 245 g	Marinara sauce
to taste null null null	Salt and black pepper

2 Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.

Trim the ends of the zucchini and cut them into sticks approximately 1/2 inch thick and 3-4 inches long.

Set up three shallow bowls for the breading station: one with the flour, salt, and pepper; the second with the beaten eggs; and the third with a mixture of panko, parmesan, oregano, and garlic powder.

Dredge each zucchini stick in the flour, then dip into the egg, and finally roll in the parmesan-panko mixture, pressing gently to ensure the coating adheres.

Arrange the fries in a single layer on the prepared baking sheet, ensuring they do not touch to allow for proper airflow.

Bake for 20-25 minutes, flipping halfway through, until the coating is golden brown and crispy.

While the fries bake, warm the marinara sauce in a small saucepan over low heat.

Serve the hot zucchini fries immediately with the warm marinara sauce for dipping.

·
Pat the zucchini sticks dry with a paper towel before dredging to help the flour stick better.
·
For extra crunch, spray the coated fries lightly with olive oil cooking spray before placing them in the oven.
·
If using an air fryer, cook at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.
·
Grating your own Parmesan from a block will result in a better flavor and more even melt than pre-shredded varieties.

? Frequently Asked Questions

Can I make these zucchini fries gluten-free?

Yes, simply substitute the all-purpose flour with almond flour and use gluten-free panko breadcrumbs.

How do I prevent the zucchini fries from getting soggy?

Make sure to bake them at a high temperature (425°F) and don't overcrowd the pan; moisture needs space to evaporate so they can crisp up.

Can I store and reheat leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To maintain crispiness, reheat them in an oven or air fryer rather than a microwave.

Do I need to peel the zucchini first?

No, the skin provides structural integrity and contains many of the nutrients. It becomes tender during the baking process.

→ Keep Cooking

See All Appetizers & Starters

Next Recipe

Slow Cooker Sausage and Peppers in Marinara

This classic Italian-American comfort dish features succulent sausages slow-cooked to perfection in a thick, herb-infused marinara sauce. Combined with sweet bell peppers and onions, it creates a melt-in-your-mouth texture that is perfect for sandwiches or pasta.

Cook Slow Cooker Sausage and Peppers in Marinara