Parmesan Baked Zucchini Fries with Tzatziki Dipping Sauce
Crispy, crunchy, and parmesan cheese-y, these baked zucchini fries are super addicting. Serve them with homemade tzatziki for the ultimate healthy snack!
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
2 medium-large zucchinis
1/3 cup flour
2 eggs, lightly beaten
2/3 cup Panko breadcrumbs
1/2 cup grated parmesan cheese
1 tsp Italian seasoning blend
1 cup Greek style yogurt
1/2 of a cucumber, grated with excess water squeezed out (about 1/2 cup)
1/4 cup fresh dill, roughly chopped
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1/4 tsp salt
Preheat oven to 425F. Line a large baking sheet with aluminum foil. Spray well with olive oil cooking spray.
Cut off the stem and end of zucchinis. Cut them in half lengthwise, then into 1/4 inch thick fry sticks.
Combine flour and 1/4 tsp each salt and pepper in a small bowl.
Combine the beaten eggs with 1 tbsp water in another bowl.
In a third bowl, combine Panko, parmesan cheese, Italian seasoning, and 1/2 tsp each salt and pepper.
Dredge a zucchini stick in the flour mixture. Then, coat it in the egg. Finally, dip the zucchini in the breadcrumb mixture to coat the surface. Place on the prepared baking sheet.
Repeat step 6 with all the zucchini sticks. Evenly space them out on the baking sheet.
Bake for 25-30 minutes, flipping the zucchini sticks over once halfway through. They will get crispy and golden brown when baked.
While the zucchini is in the oven, make the tzatziki. Mix all the ingredients together in a bowl. Be sure to squeeze out excess water from the cucumber before mixing. Add more salt to taste if necessary.
Serve zucchini fries immediately, with tzatziki on the side for dipping.
Leftover tzatziki will keep in the fridge for up to 3 days.
Zucchini fries best enjoyed right away. You may have success reheating them in the oven: warm for 10 minutes at 350F, then broil for about 1 minute.
Keywords: baked zucchini fries, tzatziki, side dish