Baked Zucchini Fries with a Greek Yogurt Dipping Sauce
Zucchini naturally contains a lot of natural moisture. Often it can be challenging to get crispy results when baking it in the oven. For this reason, best results are achieved from small, firm zucchini in this recipe. You may also want to remove any large or excess seeds prior to dredging each piece in the seasoned breadcrumbs.
Ingredients
- Prep time: 10 minutes
- Cook time: 30 minutes
- Serves: 4
- Ingredients:
- 2 medium zucchini halved and sliced into matchsticks, excess seeds removed
- 2 large eggs beaten
- Sea salt and black pepper to taste
- ½ c. panko breadcrumbs
- ½ c. parmesan cheese finely shredded
- Cooking spray
- Yogurt Dipping Sauce:
- 1 c. Greek yogurt
- 1 T. lemon juice
- ½ c. fresh parsley chopped
- ½ c. fresh dill chopped
- Sea salt and black pepper to taste
Instructions
- Directions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. Set aside..
- In a shallow dish or pie pan, gently whisk the eggs together. Season with salt and pepper, to taste.
- In a second shallow dish or pie pan, combine panko and parmesan cheese.
- Dip each zucchini piece into the beaten egg mixture. Allow excess egg to drain off each piece before transferring to the bowl of seasoned breadcrumbs to dredge. Turn to evenly coat each piece of zucchini before transferring to the prepared baking sheet.
- Arrange zucchini fries on baking sheet. Season with additional salt and black pepper, if desired. Lightly spray with cooking spray.
- Place in the oven to roast until golden-brown and crisp, 25-30 minutes, flipping halfway through the baking time.
- In the meantime, whisk Greek yogurt, lemon juice, parsley, and dill in a medium bowl. Season with salt and pepper to taste.
- Serve the hot zucchini fries alongside the Greek yogurt dipping sauce. Enjoy!
