Baked Squash Fries with Marinara Sauce


These “fries” are actually not fried at all. I tried them both ways, and much preferred the baked version. Very surprising considering my love for french fries!

They are super easy to make and are a great snack or appetizer. Serve them hot with a side of warm marinara sauce or dipping sauce of your choice.


Enjoy hot with your favorite dipping sauce!

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Baked Squash Fries with Marinara Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com



  • 1 zucchini (cut into matchsticks)
  • 1 yellow squash (cut into matchsticks)
  • 1-1/2 tablespoons ground flaxseed mixed with ¼ cup hot almond milk (or 2 eggs whisked)
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ cup Parmesan cheese
  • ⅓ cup almond flour
  • 1 tablespoon extra virgin olive oil


  1. Preheat oven to 350 degrees. Lightly oil a baking sheet with ½ tablespoon EVOO.
  2. Mix salt, pepper, almond flour, and Parmesan in a shallow bowl.
  3. Put the flaxseed slurry in a separate shallow bowl.
  4. Dip each squash stick in the slurry, then lightly shake off the excess. Transfer to the almond flour mixture bowl and turn until lightly coated.
  5. Place the squash fries on prepared cookie sheet, then drizzle with remaining oil.
  6. Bake for 10 minutes, then turn the fries over and bake another 10 minutes. The fries should be golden brown.
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  • Laura

    Can you substitute the almond flour for coconut flour and skip the flax seeds?

  • Stacey

    Is the slurry made up of flaxseed, almond milk and 2 eggs? Little confused on this part.

  • rachelkh

    May I suggest sprinkling the cheese on just before they are done baking and then putting back in oven for it to melt. I was able to taste the cheese better. Also easier to get them coated with it :) just bc I had a hard time getting the cheese to adhere when it was mixed in with the flour. Maybe I needed to use smsller shreds lol I no chef!

  • Shauna

    Love, LOVE, your recipes too! Was the temp for these “fries” really 350? Mine have been in for 30 minutes now and they are barely browned (after turning over at 15 minutes). Thanks!

  • Angie

    would rice flour work, instead of almond flour?