With a crunchy Panko-Parmesan coating, these Crispy Baked Zucchini Fries served with a tasty marinara sauce make a healthy and delicious side dish or snack. Hitting all the crowd-pleasing notes, it's a great way to put a dent in your zucchini supply.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Servings: 6(about 45 fries)
Ingredients
For The Zucchini Fries
1cupPanko breadcrumbs
1/4cupfinely grated Parmesan cheese
1/2teaspoongarlic powder
1/2teaspoonkosher salt
1/4teaspoonground black pepper
1/2cuprice flour or all-purpose flour
3large egg whites
2-3small/medium (about 1 1/4 pound) 7-inch zucchini cut into 1/2 inch x 3 1/2-inch “sticks”
Nonstick cooking spray or olive oil
1cupHomemade Marinara sauce (recipe follows)optional, or use store-bought
Quick Homemade Marinara Sauce
1tablespoonextra-virgin olive oil
2cloves garlic, smashed
114ozcan crushed tomatoes I like Mutti Polpa (linked in notes)
1teaspoon dried oregano
1teaspoon Kosher salt
freshly ground pepperto taste
2tablespoonsfresh basil, choppedoptional
Instructions
Preheat the oven to 425°F. Coat two baking sheets with cooking spray or 1 tablespoon olive oil.
In a shallow bowl, combine the panko, Parmesan, garlic powder, salt, and pepper. Place the flour in a large mixing bowl. In another shallow bowl, beat the egg whites and salt until foamy.
Quarter the zucchini in half crosswise, then cut each wedge in half lengthwise. Make 6 to 8 thick fry shapes, depending on the size of your zucchini (see photos in post for guidance). Place the zucchini sticks in the flour bowl and toss to evenly coat.
Working with two or three at a time, dip the zucchini wedges into the egg whites, tossing to coat evenly, then let the excess drip off. Toss in the bread crumb mixture, pressing lightly to fully coat. Repeat with remaing zucchini sticks, placing them on the prepared baking sheet with plenty of space between them, as you go along.
Lightly spray the tops with cooking spray, if using. Bake for 20-22 minutes, or until browned and golden, flipping once halfway through if you didn't use cooking spray. Serve with marinara sauce, or aioli, for dipping.
Marinara Sauce
While the zucchini fries bake, make the Marinara Sauce: In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring often, for about 1 minute, until aromatic. Stir in the oregano and cook, stirring often, for 30 seconds. Add the crushed tomato, salt and pepper, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, and cook, stirring occasionally, for 15 to 20 minutes, or until slightly thickened. Stir in the basil (if using), then taste and add more salt and/or pepper if needed.
Notes
To Store And Reheat Baked Zucchini FriesThese zucchini fries are truly best when served immediately. That said, they do reheat well in a very hot oven.
Store zucchini fries in an airtight container in the fridge for up to 4 days.
To reheat zucchini fries, preheat the oven to 375ºF and bake for about 10 minutes. I do not recommend reheating in the microwave as they will get limp and soggy.
Mutti Polpa is on of my favourite canned tomato sauces. It tastes delicious straight out of the can.