Go Back

Baked Zucchini Fries with Ranch Dip

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Zucchini Fries:
  • 2 medium zucchinis
  • ½ cup all-purpose flour (or almond flour for low-carb option)
  • 2 large eggs
  • 1 cup breadcrumbs (panko or regular)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray or olive oil spray
  • For the Ranch Dip:
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dill weed (fresh or dried)
  • 1 tablespoon lemon juice or white vinegar
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Prepare the Zucchini : Wash and dry zucchinis thoroughly. Cut each zucchini into ½-inch thick sticks (like fries). Pat them dry with paper towels — this helps them crisp up in the oven.
  • Step 2: Prepare the Coating : In one bowl, place flour. In a second bowl, whisk eggs until smooth. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
  • Step 3: Coat the Zucchini : Dredge each zucchini stick in flour, shaking off excess. Dip into egg, coating fully. Roll in breadcrumb mixture, pressing gently to help the coating stick. Place on a parchment-lined baking sheet.
  • Step 4: Bake Until Crispy : Preheat oven to 425°F (220°C). Lightly spray zucchini fries with olive oil or cooking spray. Bake for 22–25 minutes, flipping halfway through, until golden and crisp. For extra crunch, broil for 1–2 minutes at the end.
  • Step 5: Make the Ranch Dip : In a small bowl, combine mayonnaise, sour cream, garlic powder, onion powder, parsley, dill, lemon juice, salt, and pepper. Mix until smooth. Chill in the refrigerator until ready to serve.