Crispy Baked Zucchini Fries with Marinara
Zucchini sticks coated in a crunchy Parmesan-panko crust and baked on a hot sheet pan until golden. Serve them hot with warm marinara for dipping. A kid-friendly way to get vegetables on the table.
35 mins
4 servings
Ingredients
- 2 Zucchinis
- ½ cup All-Purpose Flour
- 1 cup Panko Bread Crumbs
- 2 Eggs
- ½ cup Parmesan Cheese
- 1 cup Marinara Sauce, warmed
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 2 tablespoons Olive Oil
- ½ teaspoon Salt
Directions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment and brush it with 1 tablespoon of the olive oil.
- Trim the zucchini, cut each in half crosswise, then cut into sticks about 1/2 inch thick. Pat them dry with paper towels.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, Italian seasoning, garlic powder, salt, and pepper in the third.
- Coat each zucchini stick in flour, dip in egg, then press into the panko mixture. Arrange in a single layer on the baking sheet with space between them.
- Drizzle the remaining 1 tablespoon olive oil over the tops. Bake 12 minutes, turn the fries, and bake 8 to 10 minutes more, until golden and crisp.
- Serve right away with the warm marinara for dipping.
