Crispy on the outside, tender on the inside—these baked zucchini fries are the perfect healthy alternative to traditional fries. Served with a creamy garlic yogurt dip, they make a tasty snack, appetizer, or side dish.
⭐ Recipe Highlights:
Baked, not fried
Low-carb & kid-friendly
Quick & easy with simple ingredients
Vegetarian with a gluten-free option
📝 Ingredients
For the Zucchini Fries:
2 medium zucchinis, cut into fry-sized sticks
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper, to taste
2 eggs, beaten (or plant-based milk for vegan version)
For the Garlic Yogurt Dip:
1/2 cup plain Greek yogurt (or dairy-free yogurt)
1 small garlic clove, finely grated
1 tbsp lemon juice
1 tbsp chopped fresh dill or parsley
Salt and pepper, to taste
🧑🍳 Instructions
🔹 Step 1: Prep the Oven
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly grease it.
🔹 Step 2: Bread the Zucchini
In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Dip zucchini sticks into the egg (or milk), then coat in breadcrumb mixture.
Arrange on the prepared baking sheet in a single layer.
🔹 Step 3: Bake
Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
🔹 Step 4: Make the Dip
In a small bowl, whisk together yogurt, garlic, lemon juice, dill, salt, and pepper.
Chill until ready to serve.
🍽️ Serving Suggestions
Serve warm with dip on the side.
Add to veggie platters or party spreads.
Great with burgers or wraps as a healthy side.
✅ Tips & Variations
Use an air fryer at 400°F (200°C) for 10–12 minutes for extra crispiness.
Add chili flakes to the breading for spice.
Make it vegan with plant-based yogurt and breadcrumbs.