Crispy Baked Parmesan Zucchini Fries

Warm marinara is already called for here, and it's the right call — the acidity cuts through the richness of the parmesan crust. Use a jarred sauce with some body to it, like Rao's Homemade Marinara, or make a quick version by simmering canned San Marzanos with garlic and olive oil for 15 minutes. A garlicky aioli or a simple Greek yogurt dip with lemon and dill also works well if you want something creamy.

For a main course pairing, these fries sit naturally next to a simple roast chicken, grilled sausages, or a piece of baked salmon. They're a vegetable side that doesn't need to announce itself — they just fit. A large green salad dressed with red wine vinaigrette keeps things balanced without competing.

On the drink side, a crisp Italian white like Pinot Grigio or Vermentino mirrors the Italian seasoning in the coating. If you're going beer, a light lager or a German-style Kölsch won't overpower the delicate zucchini. Sparkling water with lemon is a clean, no-fuss non-alcoholic option that works just as well.

If you're serving these as a party snack, set them on a platter lined with parchment and keep the marinara in a small saucepan on low heat — dipping into cold sauce dulls the whole experience.

To make these gluten-free, swap the all-purpose flour for rice flour or a 1:1 gluten-free blend like Bob's Red Mill, and use gluten-free panko (Ian's brand is reliable). The coating behaves almost identically. Just make sure your parmesan is free of anti-caking agents that sometimes contain wheat starch — check the label.

For a dairy-free version, replace the parmesan with 1/2 cup of nutritional yeast plus 1 tablespoon of finely ground raw cashews. You lose some of that sharp saltiness, so add an extra pinch of salt to the panko mixture. The texture holds up well and the nutritional yeast adds a savory depth that reads as cheesy without any actual dairy.

Flavor-wise, you can swap Italian seasoning for smoked paprika and cumin for a Southwestern spin — serve those with a chipotle mayo instead of marinara. Lemon zest and fresh thyme in the panko mixture gives a brighter, more springtime profile that pairs well with fish. A pinch of cayenne in the flour dredge adds background heat without changing the character of the crust.

For scaling, this recipe doubles cleanly — use two sheet pans with wire racks and rotate them halfway through baking. Don't crowd the racks. Overlapping fries steam each other and the crust goes soft fast. For four pans or more, bake in batches rather than stacking pans, which blocks airflow.