Okay…these look good.
Ingredients
For the baked zucchini fries:
- a little olive oil, for preparing the sheet pan
- 2 eggs
- 2 tablespoons nonfat milk
- 2 large zucchinis, cut into 4-inch sticks
- 1 ½ cups panko bread crumbs*
- ½ cups Parmesan cheese, shredded
- salt and pepper, to taste
For the yogurt dipping sauce:
- 1 cup low fat Greek yogurt
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 1 scallion, chopped
Directions
- Preheat the oven to 425 degrees. Prepare a large sheet pan with olive oil.
- Lightly beat the eggs and milk together in a medium bowl.
- In a separate medium bowl, stir the panko breadcrumbs and cheese together.
- Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the panko mixture.
- Spread out the coated zucchini pieces onto the prepared sheet pan. Season generously with salt and pepper and bake for about 15 minutes. Flip the zucchini sticks over with a spatula and bake for another 15 minutes, or until they are golden brown.
- Mix the Greek yogurt, chopped parsley and lemon juice together in a small bowl. Season with salt and pepper to taste. Sprinkle with the chopped scallion on top.
- Serve the yogurt sauce alongside the fries, for optional dipping. Enjoy!