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Baked Parmesan Zucchini Fries with Marinara Sauce serve as an easy appetizer perfect for entertaining as well as a great side dish for family meals.
Baked Parmesan Zucchini Fries with Marinara Sauce
Need an easy appetizer for the next time you entertain? Or maybe a new side dish for family meals? Try some Baked Parmesan Zucchini Fries with Marinara Sauce!
Baking is generally considered to be healthier for you than frying. But, it can be a bit challenging to get a nice crisp on zucchini while roasting it, because it has so much natural moisture. So for this reason, you’ll want to select small, firm zucchini for making this recipe. As a precaution, you may also want to remove excess seeds prior to dredging each piece in the seasoned almond or coconut flour.
Prep time: 15 minutes
Cook time: 25 minutes
Some of the posts on this site, like this one, contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product for you if you buy it. It does mean that I MAY make a SMALL commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website.
- large, rimmed baking sheet
- baking rack
- 3x pie pans OR shallow bowls
- measuring cups
- measuring spoons
- medium saucepan
- ½ cup almond flour OR coconut flour
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- sea salt and black pepper, to taste
- 2 large eggs
- 2 tbsp water
- 1 cup parmesan cheese, freshly grated
- 2 small, firm zucchini, halved and cut into ¼-inch thick slices
- 2 tbsp extra virgin olive oil
- 2-3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1x 8oz can crushed tomatoes
- ¼ cup fresh basil, thinly sliced
- ¼ cup fresh parsley, chopped
- sea salt and black pepper, to taste
Preheat the oven to 400°F.
Place a metal rack inside a large, rimmed baking sheet and set aside.
Put the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning into a pie pan or shallow bowl and combine. Season with salt and black pepper to taste and set aside.
In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
Add the freshly grated Parmesan cheese to a third bowl and set aside.
Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
Reduce heat and add the crushed tomatoes and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
When ready, remove zucchini fries from oven and serve immediately with herbed marinara sauce. Enjoy!