Zucchini "fries" Recipe

Prepare zucchini

Wash zucchini and trim the ends. Cut each zucchini into 3–4 long sticks (about 3/4 inch thick) to yield roughly 4 cups of sticks. Pat dry thoroughly with paper towels — removing surface moisture helps the coating stick and crisp.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk the eggs with the 2 tbs milk until smooth. In a third bowl, combine panko breadcrumbs, 3/4 cup grated Parmesan, garlic powder, dried Italian seasoning, and remaining 1/2 tsp salt.

Bread the zucchini

Working in batches to avoid crowding, dredge each zucchini stick in the seasoned flour, shaking off excess. Dip into the egg mixture, then press into the panko-Parmesan mixture, coating all sides. Place breaded sticks on a wire rack set over a baking sheet. Repeat until all zucchini are coated.

Cook the fries

Preheat oven to 425°F (220°C). If baking: brush or lightly drizzle the breaded zucchini with the 3 tbs olive oil (or spray with oil) to help browning. Arrange on the baking sheet in a single layer and bake 18–22 minutes, flipping once halfway through, until golden and crisp at the edges. If shallow-frying: heat a thin layer of oil in a large skillet over medium-high heat. Fry in batches 2–3 minutes per side until golden, transfer to a paper towel-lined tray to drain.

While the fries cook, make the pomodoro. Warm 1 tbs extra-virgin olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stirring to combine.

Bring to a gentle simmer, lower heat, and cook 8–12 minutes to thicken slightly. Stir in chopped basil (reserve a little for finishing), sugar if using, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.

When fries are done, transfer to a serving platter. Spoon several small ramekins of warm pomodoro sauce alongside, or lightly spoon sauce over fries if desired.

Sprinkle the fries with the remaining 1/4 cup grated Parmesan and chopped parsley. Serve immediately with lemon wedges on the side for a bright finish.