Food and Recipes Veggies Squash Zucchini Baked Zucchini Fries 5.0 (2) 2 Reviews Turn a bounty of zucchini into an irresistible side. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on July 31, 2022 Print Rate It 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. Rate it Print