Extra-Crispy Baked Parmesan Zucchini Fries with Creamy Garlic Lemon Dip

🛒 Ingredients

• 3 medium zucchini, washed, dried, and sliced into 1/2-inch spears
• 1/2 cup all-purpose flour (or almond flour)
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1 tsp Italian seasoning (oregano, basil, thyme)
• 1/2 tsp garlic powder
• Olive oil cooking spray
• For Garlic Lemon Dip: 1/2 cup Greek yogurt or mayo, 1 clove minced garlic, 1 tbsp fresh lemon juice, 1 tbsp chopped dill, salt and pepper

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat oven to 425°F (220°C). Fit a wire cooling rack inside a large rimmed baking sheet and spray lightly with oil.
2. 2
   Slice zucchini in half crosswise, then cut each piece into 1/2-inch thick spears (fries). Pat thoroughly with paper towels.
3. 3
   Set up a breading station with three bowls: Bowl 1 with flour, salt, and pepper; Bowl 2 with beaten eggs; Bowl 3 with panko, grated parmesan, Italian seasoning, and garlic powder.
4. 4
   Dredge each zucchini spear in flour, dip in beaten eggs, then roll firmly in the panko-parmesan mixture pressing crumbs onto all sides.
5. 5
   Arrange fries on the wire rack in a single layer without touching. Generously mist the tops with olive oil spray.
6. 6
   Bake at 425°F for 18 to 22 minutes (or air-fry at 400°F for 10-12 minutes) until deeply golden and shatteringly crisp.
7. 7
   Whisk dip ingredients together in a small bowl. Serve zucchini fries hot out of the oven alongside the chilled dip!

🥗 Nutrition Facts (Per Serving)