Preheat oven to 220°C and roast the garlic bulb drizzled in oil inside foil for 55 minutes.
Soften onions in oil over low heat for 8 minutes, then add garlic and cook for 1 minute.
Simmer tomatoes, thyme, sugar, and seasoning for 20 minutes until the sauce thickens.
Line two baking trays and prepare separate bowls with flour, beaten eggs, and breadcrumb-parmesan-rosemary mix.
Slice courgettes into batons approximately 1.5cm wide and 8cm long.
Coat courgettes in flour, dip in egg, and roll in breadcrumbs before placing on trays.
Finish the marinara by adding fresh basil and seasoning to taste.
Spray courgettes with oil and bake for 20 minutes, flipping them halfway through.
Squeeze roasted garlic from skins and mix with cream cheese, yoghurt, and chives.
Serve the crisp fritters with the garlic dip, marinara sauce, and lemon wedges.