Crispy Zucchini Fries with Garlic Herb Dip

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Every Last Bite


For the fries
  • 2 large zucchini
  • 1 tbsp gluten free flour
  • pinch of salt and pepper
  • 1 egg
  • 2 tbsp skim milk (or almond milk)
  • 1/2 cup gluten free bread crumbs
  • 1/3 cup parmesan cheese
  • 1/4 tsp garlic salt
  • 1 tsp mixed herbs
  • pinch of cayenne
For the dip
  • 1/3 cup nonfat Greek Yogurt
  • 1/2 clove garlic
  • 1 tbsp chopped chives
  • 1 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat the oven to 350 degrees Farenheit. Line a baking sheet with parchment paper.
  • Wash the zucchini and cut in slices approximately 1/2 an inch in thickness. Place the zucchini sticks in a Ziploc bag along with the flour, salt and pepper. Seal the bag and shake well until all sides of the zucchini sticks are lightly coated in flour.
  • In a bowl whisk together the egg and milk. In another bowl mix together the breadcrumbs, parmesan, herbs and spices.
  • Working in batches of 2sticks at a time, dip the zucchini in the egg and then dredge in the dry mixture so that all sides are well coated and then place on the baking sheet. Repeat with the remaining zucchini sticks.
  • Bake the zucchini in the oven for 20 minutes, flipping halfway through to ensure they are evenly crisp and golden.
  • Stir together all of the ingredient for the dipping sauce and serve alongside the warm zucchini fries.
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