Baked Zucchini Fries with Yogurt Dill Dipping Sauce
These are a complete treat, especially when you need to use up an abundance of zucchini
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Snack
Cuisine: American, Mediterranean, Vegan, WFPB
Keyword: healthy snacks, veggie fries, zucchini fries
Servings: 4
Calories: 165kcal
For the fries:
- 1-2 zucchini cut into 3-inch long and ¼-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
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.
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