A perfect dish for entertaining or feeding picky kids. Try my take on baked zucchini fries with herbs.
For the fries:
-2 large zucchini
-1 tablespoon flour (can use gluten free)
-Pinch of salt and pepper
-2 tablespoon milk (or almond milk)
-1/2 cup bread crumbs (can use gluten free here too)
-1/3 cup Parmesan
-1/4 teaspoon garlic salt
-1 teaspoon mixed herbs
-Pinch of cayenne
For the dip:
1/3 cup nonfat Greek yogurt
1/2 clove garlic
1 tablespoon chopped chives
2 Tbs chopped fresh basil
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS FOR FRIES
-Preheat the oven to 350° F. Line a baking sheet with parchment paper.
-Wash the zucchini and cut into slices that are approximately 1/2 an inch in thickness. Place the zucchini sticks in a Ziploc bag with the
flour, salt and pepper. Seal the bag and shake well until all sides of the zucchini sticks are lightly coated in flour.
In a bowl, whisk together the egg and milk. In another bowl, mix together the breadcrumbs, Parmesan, herbs and spices.
-Working in batches of two sticks at a time, dip the zucchini in the egg and then dredge in the dry mixture so that all sides are well
coated, then place on the baking sheet. Repeat with the remaining zucchini sticks.
-Bake the zucchini in the oven for 20 minutes, flipping half way through to ensure they are evenly crisp and golden.
DIRECTIONS FOR DIPPING SAUCE
-Stir together all of the ingredients together until combine, serve alongside the warm zucchini fries.