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Baked Zucchini Fries with Two Dips
50 min
Snack
Appetizer
Side
Servings
Total
50 minPrep
10 minCook
40 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Zucchini fries
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2zucchinis
-
2 tsp (10 mL)vegetable oil
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¾ cup (81 g)breadcrumbs
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1 tsp (6 g)salt
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½ tspground black pepper
Roasted red pepper dip
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2roasted red bell peppers from a jar
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½ tspgarlic powder
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½ tspdried basil
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½ tspdried oregano
Thousand island dip
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2 Tbsp (30 mL)ketchup
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2 Tbsp (18 g)chopped pickles
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1 tsp (5 mL)pickle juice (from the jar)
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¼ tspground black pepper
Directions
- Line two baking trays and preheat the oven to 340°F (170°C)*.
- Cut the zucchini into 1-inch (2 cm) thick fries, and transfer to a large bowl.
- Toss the zucchini fries in oil. Then add the breadcrumbs, nutritional yeast, salt, and pepper. Toss to coat.
- Arrange on the baking trays without overcrowding. Bake for 35 - 40 minutes, or until golden, flipping halfway through.
- To make the roasted red pepper dip, add all ingredients to a small food processor and blend until coarsely chopped.
- To make the thousand island dip, combine the ingredients in a bowl and stir to combine. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- These fries are best enjoyed immediately.
- Store leftovers in an airtight container in the fridge for up to 2 days. Best if reheated in the oven.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Another PUL recipe success, approved by my whole family! A lot of bread crumb was collected at the bottom of the mixing bowl, which was added as topping on rice - yum! Did not make the dips, we were all happy to eat the fries as they were!
I tried the fries but didnt try the dip. I would say it was OK but not my fav way of cooking zucchini - i dont think i ll trying this again
Left over courgettes as we call them delicious and tasty next time I will make more.
I had a lot of crumbs left over so I topped them off with some more crumbs! Next time I’ll reduce the crumb mixture but overall not bad. Barely tasted the salt, which is good for those that don’t want something too salty, but since I had “fries” expectation i will double it for the next time I make it. The red bell pepper was great!
These fries are sooooo delicious! Def would make again! A question for the PUL team: I had some trouble coating the zucchini fries well—any tips?
My neighbors had a zucchini harvest, so we've had this wonderful finger food several times now. I use panko and vary with the seasoning mixes.
My favorite: Tacco Spice Mix. 🌶
I particularly enjoyed the roasted pepper dip!
I liked the cheese taste of the nutritional yeast in the uncooked breadcrumbs mix - sadly it wasn't as intense after cooking... I'll just sprinkle some more next time!
I cooked these together with your ranch baked potatoes and roasted garlic.
This us a really good idea tu use up zucchinis, especially the older bigger ones. They obviously don't taste like potato fries at all, but I'd definitely make them again. Oh, and the thousand island sauce is bomb!
I love Sadia's recipes. I made these fries as a way to use up some extra zucchini from the farmers market. For my personal taste I cut the fries a little smaller and baked on higher heat. Came out great!
I LOVE these baked zucchini fries! I have made them multiple times and love that I can eat something so healthy and so delicious.
This recipe looks awesome!
But is there a substitute for the nutritional yeast? Or will the quality remain the same if I omit it?