Zucchini Fries

April 21, 2022

Makes 24 fries – Serves 4

These crispy oven fries are fun for kids to make and eat!


  • 2 medium zucchini
  • 1 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon mixed Italian seasoning
  • 2 large eggs
  • Kosher salt and freshly ground pepper, to taste

Directions: Pre-heat oven to 425°F.  Line a rimmed baking sheet with parchment paper or foil.  If using foil, spray with non-stick cooking spray. Wash the zucchini and trim the ends. Cut each squash in half width-wise.  Then cut each half in half again, lengthwise. Cut each portion into three lengthwise strips. In a medium bowl or pie plate, combine the bread crumbs, parmesan cheese and Italian seasoning.  Add a pinch each of salt and pepper and drizzle with olive oil. Use a fork to combine. In a small bowl beat the eggs with another pinch of salt. Dip the zucchini strips in the eggs, then roll in the bread crumbs. Place on the baking sheet. Continue until all the strips have been coated.

Bake for 15-20 minutes or until the fries are crispy and golden brown.  Serve immediately with ranch dip.

Ranch Dressing or dip

Makes 1 ½ cups


  • 1 cup plain Greek yogurt
  • 1/4 cup mayonnaise (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


This ranch-style dip gets its tang from plain Greek yogurt and can be made quickly from ingredients that are probably already in your pantry! If you would like a thinner dressing, add 1-2 tablespoons of milk or buttermilk. Combine all ingredients in a mixing bowl. Stir to combine. Refrigerate for 1-2 hours before serving to let the flavours mix.