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Crispy Zucchini Fries with Dill Feta Dip

Servings 4 servings
Author Meg's Everyday Indulgence


For the Zucchini Fries:

  • 1 large zucchini (1 pound)
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • Olive oil spray

For the Dill Feta Dip:

  • 1 (5.3) plain Greek yogurt
  • 1 clove garlic, grated
  • 1/2 lemon, juiced
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp. fresh dill
  • 1/4 tsp. kosher salt


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with olive oil spray (this helps the bottom of the fries get crispy). Cut ends off zucchini and cut into three even size chunks. Slice those pieces into 1/2-inch fries. 
  • In a shallow bowl, whisk egg. In another shallow bowl/dish mix together panko bread crumbs, salt, pepper, onion powder and garlic powder.
  • Dip zucchini into egg mixture then roll in panko. Place on the prepared baking sheet. Once all zucchini has been coated, spray generously with olive oil spray. Bake for 20 minutes, until golden and crispy. 
  • While the zucchini fries are baking prepare the dip. Combine all ingredients in a small bowl and mix until combined. Refrigerate until ready to use.