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Crispy Baked Zucchini Fries with Dill-Yogurt Dip
Fried potato chips are one of the biggest obstacles to weight loss and blood lipid balance. These baked zucchini fries were created in my clinic as a crispy, low-carb, and incredibly tasty alternative. Baking with a touch of Parmesan delivers an amazing crunch without excess calories.
— Lea Ben Arie, Clinical Dietitian
35 min2 servingsEasy
Ingredientsfor 2 servings
- 2 medium zucchinis, cut into thick batons (fry-shaped)
- 1 medium egg, beaten
- 50 g whole wheat breadcrumbs or spelt panko
- 20 g Parmesan cheese, finely grated
- For the dip: 130g light Greek yogurt (2% fat), 1 garlic clove (minced), 1 tbsp fresh dill (chopped), a pinch of salt, and lemon juice to taste
Preparation Steps
- 1
Preheat the oven to 200°C and line a baking sheet with parchment paper.
- 2
Place the beaten egg in one shallow bowl, and in another, mix the breadcrumbs, Parmesan, salt, and pepper.
- 3
Dip each zucchini baton into the egg, then coat thoroughly in the breadcrumb-Parmesan mixture. Place on the baking sheet.
- 4
Bake for 15-20 minutes until the zucchinis are crispy and golden. Meanwhile, mix all the dip ingredients in a small bowl and serve alongside the warm fries.