Enjoy these healthy Parmesan Zucchini Fries with a side of ranch dip. They offer a tasty alternative to traditional fries, perfect for a guilt-free snack.
Author:Richard Langley
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Appetizer/Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 medium zucchinis, cut into 1/2-inch thick sticks
1 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Ranch Dip:
1/2 cup Greek yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh chives
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, whisk together the flour, garlic powder, salt, and pepper.
In another shallow dish, beat the eggs.
In a third shallow dish, combine the Parmesan cheese and panko breadcrumbs.
Dip each zucchini stick first into the flour mixture, shaking off any excess.
Next, dip it into the beaten eggs, letting any excess drip off.
Finally, coat the zucchini stick thoroughly with the Parmesan and panko mixture.
Place the coated zucchini sticks in a single layer on the prepared baking sheet.
Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, prepare the ranch dip. In a small bowl, combine Greek yogurt, dill, chives, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Serve the Parmesan Zucchini Fries warm with the ranch dip.
Notes
For extra crispy fries, you can bake them for a few extra minutes, watching carefully to prevent burning.
Feel free to add other seasonings to the breadcrumb mixture, such as paprika or Italian herbs.
If you don’t have Greek yogurt, sour cream or mayonnaise can be used for the ranch dip, though it may alter the nutritional profile.