Baked Zucchini Fries

4.95 from 18 votes

These Baked Zucchini Fries are a must-try! They're coated in crispy panko and served with a creamy yogurt dipping sauce. You'll love them!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 184kcal

Author Yumna Jawad

Equipment

Ingredients

Cooking spray
¼ cup all-purpose flour
2 zucchinis cut into fries about 3-inches long
1 cup panko breadcrumbs
¼ cup grated parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
2 eggs

For the Dip

½ cup full fat Greek Yogurt
1 teaspoon apple cider vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried chives
¼ teaspoon dried dill
¼ teaspoon dried parsley flakes
¼ teaspoon salt

Instructions

Preheat the oven to 425°F. Place a cooling rack on top of a baking sheet and spray with cooking spray; set aside.
Place the flour in a large mixing bowl. Add all the zucchini to the bowl and toss with your hands until all the zucchini sticks are well coated with the flour.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, salt and pepper; set aside.
Whisk together two eggs in a second small bowl and set aside.
Working in batches, dredge the coated zucchini in the eggs, then the panko mixture, pressing to coat the breadcrumbs onto the zucchini.
Place the zucchini onto the prepared baking sheet, and bake until golden brown and crisp, about 20-25 minutes.
While the zucchini are baking, whisk together the ingredients for the dip in a small bowl. Serve the dip with the zucchini fries while hot.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but they will soften after stored. To reheat, place them in a toaster oven or oven at 350°F for 2-4 minutes until heated through. I would not recommend freezing them since the zucchini contains a high water content and will get soggy when frozen.

Make Ahead Tips: You can cut the zucchini fries in advance and store in the fridge on a paper towel in an airtight container. The paper towel will absorb any moisture released from the zucchini.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of panko breadcrumbs, you can use regular breadcrumbs.
Instead of all purpose flour, you can use almond flour or other gluten-free flours.

Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings and dipping sauces. It's quick and easy, and yields the perfect consistency, without any chunks of garlic leftover.

Original Cashew Dipping Sauce

1 cup cashews soaked overnight

¼ cup almond milk milk

1 garlic clove pressed

1 tablespoon lemon juice

2 teaspoons Dijon mustard

Blend ingredients in a food processor until smooth.

Nutrition