Pregnancy Friendly Mozzarella Sticks with Marinara
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Learn more →Ingredients
4 servings
For the mozzarella sticks
- 12 mozzarella string cheese sticks (about 1 oz each)
- 1 cup all-purpose flour
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp water
- 1 cup plain breadcrumbs
- ½ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable oil, for frying
For the marinara
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp sugar
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Line a baking sheet with parchment paper. Unwrap the mozzarella sticks and arrange them in a single layer on the sheet. Freeze for at least 1 hour, until completely firm.
- 2
Make the marinara: heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Pour in the crushed tomatoes, dried oregano, sugar, and red pepper flakes if using. Stir to combine, reduce heat to low, and simmer uncovered for 15 minutes, until the sauce has thickened slightly and the flavors have come together. Season with salt and pepper to taste. Keep warm over the lowest heat setting.
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