Food and Recipes Veggies Squash Zuchinni Baked Zucchini Fries 5.0 (1) 1 Review Turn a bounty of zucchini into an irresistible side. By Pam Lolley Pam Lolley With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on July 31, 2022 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 25 mins Total Time: 50 mins Servings: 8 Serve these crispy zucchini fries to kick off a meal or as part of a fun appetizer spread, along with cured meats, cheeses, and olives. Any jarred marinara sauce will work for dipping, but our test kitchen prefers Rao's brand. If you're not a fan of marinara, substitute Alfredo sauce or pesto. Ingredients 1 cup panko breadcrumbs 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1 teaspoon kosher salt, divided 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup all-purpose flour 2 large eggs 3 tablespoons whole milk 4 small zucchini (about 1 1/2 lb. total) Jarred marinara sauce, warmed, for serving Directions Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish. Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish. Whisk together eggs and milk in a third shallow dish. Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat. Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce. Print