Baked Zucchini Fries

I had so much zucchini and yellow summer squash we had bought fresh at the farm that we found ourselves eating the same meals over and over again, as much as we like the vegetable tian,  zucchini bread, fritters,  stuffed zucchini and zucchini with yogurt (I didn’t get a chance to post yet), by the end of summer we start looking for something different. While searching for new recipes I came across this and I made it right away, it was such a hit and so easy to make! The zucchini fries are crunchy on the outside yet tender on the inside. I made a few changes to the dipping sauce and with the zucchini; it made the perfect side dish to our baked fish.

• 2-3 medium zucchini or yellow summer squash
• ½ cup seasoned bread crumbs
• 1/3 cup grated parmesan cheese
• 1 tsp chopped fresh thyme

Sauce:

• 1/3 cup sour cream
• 1/3 cup Greek style thick yogurt
• 1/3 cup grated parmesan cheese
• 1 garlic clove, grated
• 1 tsp fresh thyme
• Freshly ground black pepper

Preheat the oven to 450F. Cut the zucchini into strips, line a baking sheet with parchment paper or grease with olive oil. Whisk the eggs in a bowl, in another bowl mix the bread crumbs, parmesan cheese and thyme. Dip the zucchini strips first in the egg mixture and then in the bread crumb mixture, shake off the excess and place on the baking sheet. Bake for about 10-12 minutes, turn the zucchini and bake for another 10 minutes, until they look golden.

Meanwhile to make the sauce, mix all the ingredients in a bowl and refrigerate until the zucchini fries are ready.

 Printable Recipe