Squash season will soon be upon us and I know you’ll all soon be looking for countless ways to use up your garden goods. Well today I’m giving you a recipe to add to your summer stockpile. Baked Seasoned Zucchini Fries with a cool and Tangy Avocado Dipping Sauce will be an instant favorite dish.
It’s got all the best qualities like big crunch, with a warm and tender center and enough salt and herbs to add a flavor punch with each bite. Oh not to mention the tangy avocado dipping sauce that will only further the addiction. There are a few recipe secrets with these zucchini fries that I’m willing to share. The first is using an Italian dressing seasoning pack to add that pop of herbs in each bite. You just mix it right in with your panko and breadcrumb mixture. Which leads me right to the next one which is using a mixture of panko and regular breadcrumbs. It gives the fries an extra crunch with some dimension. The next tip is that high heat for shorter baking time is imperative to get that crispiness you want on the exterior but cook the zucchini until its soft but with a slight bite left to it inside.
My last secret here is that the dipping sauce is really one of those non-recipe, recipes. It’s simply avocado, white vinegar and olive oil. Just put the avocado in a blender and start out with a tablespoon of each of the vinegar and oil. Then adjust from there to make it as tangy or mild as you like as you blend. Add herbs and/or salt and pepper if you want to. I’ve included where I landed with my own flavor profile below but feel free to tweek as you please.
These zucchini fries are not only easy and scrumptious (and addicting), but they are versatile. I’m giving some menu starter ideas below for you to incorporate these into your menus.
- At your Backyard BBQs ditch those potatoes on the side of your burgers and dogs and replace them with these fries instead
- Looking for a salty afternoon snack that tastes guilty but is still healthy? Here’s your answer!
- Make up a big batch for a pre-dinner appetizer for the family or house guests.
One last note: These reheated very well. Just put them back in the oven at 400 for about 10 minutes and you’ll get to enjoy them all over again!
…all for the love of the dish
- 1 large zucchini
- 2 eggs
- 1/2 cup panko breadcrumbs (I used Italian seasoned -but not required)
- 1/2 cup breadcrumbs (I used Italian seasoned -but not required)
- 1 Italian seasoning packet ( .7 ounces - I used Good Seasons brand)
- 1/2 tsp salt
- 1/4 tsp pepper
- For the Dipping Sauce
- 1 avocado
- 2 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- preheat oven to 400 degrees.
- Wash and cut zucchini. First half the zucchini, vertically. Then half those again 2 more times vertically until the zucchini is now in eighths. Cut 2 inch fries from these.
- Crack eggs in one bowl and whisk. In another small bowl mix together panko, breadcrumbs, italian seasoning, salt and pepper. Dip the zucchini slices in the egg and then the breadcrumb mixture before placing on a lined baking sheet (spray with cooking spray first)
- Bake for 20 minutes or until golden brown and crispy.
- While baking make the dipping sauce by scooping out the flesh of an avocado and adding that, the oil, vinegar ad spices to a blender or food processor. Blend until smooth, about 30 seconds. to make more tangy add more vinegar. If you like it more mild, you can add some additional olive oil.
These can be reheated in oven at 400 degrees for about 10 minutes