Recipes Snacks Crispy Baked Zucchini Fries Be the first to rate & review! These baked zucchini fries satisfy your craving for golden, crispy french fries and help you use up extra summer zucchini all at once. A quick dusting with flour followed by a dunk in beaten egg helps lock the panko-and-Parmesan coating in place during broiling, making these perfect for dipping. These cook in just under 10 minutes, giving you plenty of time to stir up our super-fast marinara, enriched with a generous splash of cream. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Food & Wine's Editorial Guidelines Published on April 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Active Time: 25 mins Total Time: 35 mins Yield: 6 Ingredients 2 small zucchini (about 12 ounces) 1 cup all-purpose flour (about 4 1/4 ounces) 1 tablespoon plus 1/4 teaspoon kosher salt, divided 1 1/4 teaspoons black pepper, divided 1 cup panko 1 1/2 ounces Parmesan cheese, grated with a Microplane grater (about 1 cup) 1 teaspoon crushed red pepper, or more to taste 2 large eggs, beaten 2 tablespoons olive oil 2 garlic cloves, thinly sliced 1 cup crushed tomatoes (such as Cento) 1/4 cup thinly sliced fresh basil, divided 1/2 teaspoon granulated sugar 2 tablespoons heavy cream Directions Preheat broiler to high with oven rack in middle position. Trim ends from zucchini; cut each zucchini in half crosswise. Cut each zucchini half lengthwise into 6 pieces to make 24 total zucchini sticks. Stir together flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl; set aside. Stir together panko, Parmesan, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper in a separate shallow bowl; set aside. Place eggs in a third shallow bowl. Working in batches, toss zucchini sticks in flour mixture to coat. Dip in egg, and dredge in panko mixture, pressing to adhere. Place coated zucchini sticks in a single layer on a rimmed baking sheet. Broil in preheated oven on middle rack, turning zucchini occasionally, until golden brown and tender, 8 to 10 minutes. Meanwhile, cook oil and garlic in a small saucepan over medium, stirring often, until garlic is lightly browned, about 3 minutes. Add crushed tomatoes, 2 tablespoons basil, sugar, 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat, and stir in cream. Transfer zucchini sticks to a serving platter; sprinkle with remaining 1/4 teaspoon salt and remaining 2 tablespoons basil. Serve with marinara sauce for dipping. Rate it Print