If you’re looking for a recipe that sneaks extra veggies into your family's diet you’ll love these crispy zucchini fries with marinara sauce. For this recipe, the trick to getting crispy results is to choose a small, firm zucchini and remove excess seeds before dredging your pieces in seasoned flour.
Crispy Zucchini Fries with Marinara Sauce Recipe
Crispy Zucchini Fries Ingredients:
- ½ c. almond (or coconut) flour
- ½ t. garlic powder
- ½ t. onion powder
- 1 t. smoked paprika
- 1 t. Italian seasoning
- Sea salt and black pepper, to taste
- 2 large eggs
- 2 T. water
- 1 c. Parmesan cheese, freshly grated
- 2 small, firm zucchini, halved and cut into ¼-inch thick slices
Marinara Sauce Ingredients:
- 2 T. extra virgin olive oil
- 2-3 garlic cloves, minced
- 1 t. dried oregano
- ½ t. red pepper flakes
- 2 T. tomato paste
- 1 8-oz can crushed tomatoes
- ¼ c. fresh basil, thinly sliced
- ¼ c. fresh parsley, chopped
- Sea salt and black pepper, to taste
Crispy Zucchini Fries Directions:
- Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
- In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. 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 the baking sheet into a preheated oven and roast until golden and crisp, about 20-25 minutes. Flip the fries once halfway through the cooking time.
- Remove zucchini fries from the oven and serve immediately with herbed marinara sauce. Enjoy!
Marinara Sauce Directions:
- 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, about 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
- Reduce heat add the crushed tomatoes and cook until bubbly and slightly reduced, about 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
To save time I make the marinara sauce while the zucchini fries are baking, or you can make it ahead and reheat just before serving. I hope you enjoy these crispy zucchini fries and herbed marinara sauce as much as we do!
Crispy Zucchini Fries
Ingredients
- ½ c. almond or coconut flour
- ½ t. garlic powder
- ½ t. onion powder
- 1 t. smoked paprika
- 1 t. Italian seasoning
- Sea salt and black pepper to taste
- 2 large eggs
- 2 T. water
- 1 c. Parmesan cheese freshly grated
- 2 small firm zucchini, halved and cut into ¼-inch thick slices
Instructions
- Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
- In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. 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 the baking sheet into preheated oven and roast until golden and crisp, about 20-25 minutes. Flip the fries once halfway through the cooking time.
- Remove zucchini fries from oven and serve immediately with herbed marinara sauce. Enjoy!
Marinara Sauce
Ingredients
- 2 T. extra virgin olive oil
- 2-3 garlic cloves minced
- 1 t. dried oregano
- ½ t. red pepper flakes
- 2 T. tomato paste
- 1 8- oz can crushed tomatoes
- ¼ c. fresh basil thinly sliced
- ¼ c. fresh parsley chopped
- Sea salt and black pepper to taste
Instructions
- 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, about 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, about 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.