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.

Pam Lolley and Robby Melvin

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Recipe Summary

active:
25 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.

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  • 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.