Baked Zucchini Fries with Yogurt Dill Dipping Sauce
These are a complete treat, especially when you need to use up an abundance of zucchini
Servings: 4
Calories: 165kcal
Ingredients
For the fries:
- 1-2 zucchini cut into 3-inch long and ΒΌ-inch thick strips
- 2/3 cup whole wheat flour
- 1/2 cup unsweetened plant milk
- 3/4 cup whole wheat panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- olive oil cooking spray
For the sauce:
- 1 cup non-dairy yogurt plain
- 1 tsp lemon juice
- 3 tbsp fresh dill chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425 degrees Line a large baking sheet with a silicone sheet and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray to minimize sticking.
- Set up your breading trays. You'll need 3 bowls (or soup dishes or tupperware containers). Whisk the flour with paprika in one bowl. Pour the plant milk into another bowl. In a third bowl, combine the breadcrumbs with salt and pepper.
- Dredge the zucchini strips in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.
- Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.
- Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.
- While the fries are baking, mix together the sauce ingredients in a small bowl.
- Pull fries from the oven when done and serve right away with the dipping sauce.
Nutrition
Calories: 165kcal | Carbohydrates: 30g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 1.6mg
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