Baked Parmesan Zucchini Fries with Creamy Yogurt Dip Recipe
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Yield:
4 servings
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Total Time:
40 mins
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Prep Time:
15 mins
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Cook Time:
25 mins
Ingredients
- Creamy Yogurt Dip
- 3/4 cup plain, fat free Greek yogurt
- 1/4 cup English cucumber, grated and peeled
- 1 tablespoon chopped fresh dill
- 2 teaspoons red wine vinegar
- 1/4 teaspoon garlic powder
- Baked Parmesan Zucchini Fries
- 2 medium zucchini squash
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon leaf oregano
- 1/8 teaspoon cayenne pepper
- 3 tablespoons Mazola® Corn Oil
Instructions
- To make Creamy Yogurt Dip:
- Combine all dip ingredients bowl. Refrigerate until ready to serve.
- To make Fries:
- Step 1) Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top of foil.
- Step 2) Slice the ends off the zucchini and peel. Cut each zucchini into "fries" that are approximately 1/2-inch in diameter and about 2 to 3 inches in length. Layer between paper towels; blot and set aside.
- Step 3) Combine bread crumbs, Parmesan cheese, garlic powder, oregano and cayenne pepper in a pie plate or shallow bowl.
- Step 4) Pour oil into a small shallow dish.
- Step 5) Brush batches of zucchini (about 5 at a time) with oil until lightly coated. Transfer the zucchini to the pie plate and, using your hands, press into the seasoned breadcrumb mixture. Gently toss between your hands to allow extra breadcrumbs to fall away.
- Step 6) Place breaded zucchini on the wire rack. Repeat until all zucchini is coated.
- Step 7) Bake for 20 to 25 minutes or until golden brown and crisp. Serve immediately, with Creamy Yogurt Dip.
- NOTE: these are also delicious served with 1/4 cup marinara sauce as a dip.
- Recipe provided courtesy of Rebecca Scritchfield, MA, RD, ACSM Health Fitness Specialist
