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Crispy Zucchini Fries with Garlic Herb Dip

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

Ingredients

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, minced
  • 1 tbsp. chopped chives
  • 1-1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Wash the zucchini and cut in sticks 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 a separate bowl, mix the breadcrumbs, parmesan, herbs, and spices.
  • Working in batches of 2 sticks at a time, dip the zucchini in the egg and then dredge in the dry mixture so that all sides are well coated. Place on the baking sheet, repeating 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 all of the ingredients together for the dipping sauce and serve alongside the warm zucchini fries.
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