Dip baked zucchini fries in marinara for an alternative to regular fries and Ketchup! You'll never turn back after trying our Cheesy Baked Zucchini Fries.
What You Need
Original recipe yields 10 servings
1/2 cup flour
1/2 tsp. pepper
1 Tbsp. water
1 cup Italian-seasoned panko bread crumbs
1/2 cup KRAFT Shredded Parmesan Cheese
4 zucchini (1-1/4 lb.), quartered lengthwise, seeded and halved crosswise
1-1/4 cups CLASSICO® RISERVA Vine Ripened Tomato Marinara Pasta Sauce
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Let's Make It
Heat oven to 425ºF.
Combine flour and pepper in large resealable plastic bag. Whisk eggs and water in pie plate until blended. Combine bread crumbs and cheese in separate pie plate. Cover baking sheet with foil; spray with cooking spray.
Add zucchini to flour mixture; seal bag. Shake bag to evenly coat zucchini with flour mixture. Remove zucchini from bag; shake gently to remove excess flour mixture. Dip zucchini pieces, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat zucchini with each ingredient. Place on prepared baking sheet. Gently press crumb mixture into zucchini pieces to secure.
Bake 18 min. or until zucchini is tender, turning after 10 min. Remove from oven.
Heat broiler. Broil zucchini, 6 inches from heat, 2 min. or until golden brown. Meanwhile, heat marinara sauce as directed on label.
Serve zucchini with marinara sauce.
Substitute 1 cup panko bread crumbs mixed with 1 tsp. Italian seasoning for the Italian-seasoned bread crumbs.
Substitute KRAFT Lite Ranch Dressing for the pasta sauce.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.