Baked Zucchini Fries with
Ranch Greek Yogurt Dressing
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INGREDIENTS:
FRIES: 2-3 zucchini squash 2 eggs, beaten 1/4 cup grated parmesan cheese 1 cup bread crumbs 2 tablespoons garlic powder 1 teaspoon salt (optional)Black pepper to taste Ranch Greek Yogurt Dip: 1 cup Greek yogurt ¼ Buttermilk 1 tbsp fresh chopped parsley ½ tsp dried dill ¼ tsp garlic powder ¼ tsp onion powder 1/8 tsp dried thyme 1 tsp ground pepper ½ tsp sea salt |
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HOW TO:
FRIES:
Preheat oven to 400 F
Spray flat cookie sheet with olive oil. Beat eggs in 1 bowl, In separate bowl mix together Parmesan cheese, panko bread crumbs, 2 tablespoons garlic powder, teaspoon salt, black pepper.
Slice zucchini into fry like pieces, make sure slices are generally the same size for even baking. Arrange sliced Zucchini to left, egg wash next, followed by dry ingredients. Keep your left hand wet, right hand dry take each zucchini stick and dip it in egg wash using one hand, next gently roll in the dry ingredients .
Use your dry hand to make sure they're coated well. Place on baking sheet. Cook until golden, approx. 20 minutes, Flip halfway through
DIP:
Whisk yogurt and Buttermilk together, then mix parsley & remaining Ingredients Refridgerate for 1 hour before serving.
Enjoy!
FRIES:
Preheat oven to 400 F
Spray flat cookie sheet with olive oil. Beat eggs in 1 bowl, In separate bowl mix together Parmesan cheese, panko bread crumbs, 2 tablespoons garlic powder, teaspoon salt, black pepper.
Slice zucchini into fry like pieces, make sure slices are generally the same size for even baking. Arrange sliced Zucchini to left, egg wash next, followed by dry ingredients. Keep your left hand wet, right hand dry take each zucchini stick and dip it in egg wash using one hand, next gently roll in the dry ingredients .
Use your dry hand to make sure they're coated well. Place on baking sheet. Cook until golden, approx. 20 minutes, Flip halfway through
DIP:
Whisk yogurt and Buttermilk together, then mix parsley & remaining Ingredients Refridgerate for 1 hour before serving.
Enjoy!
