Crispy Baked Zucchini Fries Recipe With Creamy Feta Herb Dipping Sauce by Jan Mostrom

I love how versatile zucchini is and the multiple ways you can incorporate the vegetable into recipes. These crispy zucchini “fries” with creamy feta dipping sauce is another way to enjoy this wonderfully abundant vegetable, and most won’t even know that they are eating a vegetable!

We all loved these crispy “fries” and the addition of the creamy herb feta dipping sauce makes it such a special appetizer you might just want to make for any occasion. Here is your shopping list so you can make this crispy baked zucchini recipe: fresh zucchini (check out the health benefits of zucchini), panko breadcrumbs, Parmesan cheese, olive oil, kosher salt, flour, egg whites and optional honey. For the feta herb dipping sauce you will need feta cheese (feta may be the healthiest cheese in the world), Greek yogurt (check out the health benefits of yogurt), olive oil, fresh garlic, lemons for juicing, fresh thyme and fresh dill.

These baked zucchini fries make a wonderful appetizer, snack or even a side dish with dinner. How will you serve them?

Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Creamy Feta Herb Dipping Sauce

• 4 ounces feta cheese
• 1/2 cup whole-milk plain Greek yogurt
• 2 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 small garlic clove, coarsely chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 2 teaspoons fresh chopped dill, plus more for garnish

Zucchini Fries 

• 3 medium zucchini, ends trimmed and quartered lengthwise
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tablespoon extra virgin olive oil
• kosher salt
• 1/2 cup all-purpose flour
• 3 large egg whites
• honey, for serving (optional)

Recipe Notes

• For a gluten-free recipe, use gluten-free panko.

• Store any leftovers in an airtight container in the fridge. Pop them under the broiler for a few minutes to reheat and crisp back up.

Here's how to make it: 

1. Make the feta herb sauce by placing all the ingredients in a food processor and blending until smooth. Scrape down the sides of the processor to make sure all the ingredients are incorporated and creamy. Place in the refrigerator until ready to use.
   
2. Scrape the seeds out of the quartered zucchini slices using a sharp knife or spoon.
   
3. Cut the quartered slices in half lengthwise and crosswise. (Each zucchini should make about 16 fries.) Place the zucchini on paper towels to absorb any additional liquid.
   
4. Place panko into a food processor and pulse four to five times until it is finely ground.
   
   
5. Creating a dredging station by putting the panko into a bowl with the Parmesan, oil and 1 teaspoon of salt. Use clean fingers or a fork to mix together to make sure the oil is combined with the panko. In another shallow bowl place the egg whites and use and fork to lightly beat them. Add the flour to a third shallow bowl.
   
6. Place the three bowls next to each other and take a zucchini, dip into the flour, shaking off the excess, then the egg white mixture and finally into the panko mixture pressing the crumbs to the sides of the zucchini.
   
   
   
7. Place the zucchini on two parchment paper-lined baking sheets. Repeat with all the remaining “fries” until they are all placed on the baking sheets, keeping about 1/2-inch spacing between them.
   
8. Bake in a preheated 450-degree F oven for about 12 to 13 minutes, or until they are beginning to brown. Remove the trays and use tongs to flip the zucchini over and then switch the trays from top to bottom and rotate a half turn. Bake for an additional 12 to 13 minutes, or until the “fries” are nice and crispy and brown.
   
9. Take the zucchini from the oven. Sprinkle with a bit of salt. Serve with the creamy feta herb dressing with a drizzle of a bit of honey, if desired.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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