Name: Baked Zucchini Fries with Creamy Gorgonzola-Chive Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 Zucchini; 1 cup Panko Breadcrumbs; 1/4 cup Shredded Parmesan Cheese; 1/2 teaspoon Salt; 1/2 teaspoon Smoked Paprika; 1/4 teaspoon Ground Black Pepper; 2 Large Eggs; 1/2 cup All-Purpose Flour; 1/2 cup Plain Greek Yogurt; 1/4 cup Gorgonzola Cheese; 1/4 cup Light Mayonnaise; 2 tablespoon Fresh Chives; Ground Black Pepper, to taste

Introduction

Baked zucchini fries are a crispy and flavorful alternative to traditional fries, perfect as a snack or side dish. Coated with a crunchy Parmesan and panko breadcrumb crust, they pair wonderfully with a creamy gorgonzola dipping sauce. This easy recipe brings out the best in fresh zucchini with minimal fuss.

A round white plate with a layer of crumpled parchment paper holds a pile of golden brown, crispy fried sticks arranged in a circular fashion, showing textured, crunchy coatings with small crumbs. In the center is a small white bowl filled with creamy white dipping sauce topped with small green chive pieces. The plate sits on a bright yellow surface, creating a strong contrast with the food. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Cut the zucchini in half lengthwise, then slice each half into fries about ½ inch wide and 4 inches long. There is no need to peel them.

Step 3: In a medium bowl, mix the panko breadcrumbs, shredded Parmesan, salt, smoked paprika, and ground black pepper.

Step 4: Place the eggs in a separate bowl and the flour in a third bowl for the breading stations.

Step 5: Working in batches, coat each zucchini fry by dipping it first in flour, then in the beaten egg, and lastly in the breadcrumb mixture. Arrange the coated fries on the prepared baking sheet.

Step 6: Bake the zucchini fries in the oven for 15 to 20 minutes until they are golden brown and crispy.

Step 7: While the fries bake, prepare the dipping sauce. Add Greek yogurt, Gorgonzola cheese, light mayonnaise, and fresh chives to a food processor. Blend until smooth and season with black pepper to taste.

Step 8: Serve the zucchini fries warm alongside the creamy gorgonzola dip.

Tips & Variations

For extra crispiness, allow the breaded zucchini fries to rest for 10 minutes before baking to help the coating adhere better.

Try swapping smoked paprika with cayenne pepper for a spicier kick.

If you don’t have a food processor, finely crumble the Gorgonzola and mix the sauce ingredients by hand.

Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Storage

Store any leftover zucchini fries in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and bake at 400°F (200°C) for 5-7 minutes to restore crispiness. The dipping sauce can be kept refrigerated for up to 3 days but should be stirred well before serving.

FAQs

Can I use other vegetables instead of zucchini for fries?

Yes, vegetables like eggplant, sweet potatoes, or carrots also work well when prepared using this breading and baking method.

How do I make sure the fries don’t get soggy?

Coating the zucchini thoroughly and baking on a parchment-lined sheet without overcrowding allows air to circulate, keeping the fries crisp. Also, baking at a high temperature helps achieve a crunchy exterior.