Fake it till you make it baked zucchini fries
While I am not a diet person I do try to eat semi-healthily to balance out my love of wine and carbs. As the great Chrissy Teigen says, dieting is mostly about trickery. Tricking yourself into thinking you’re having something heavy when in reality it’s actually healthy-ish.
I love the crispy-ness that comes with frying but I hate how heavy it can be and also the fried food smell that lingers. These zucchini fries are perfect since the panko makes them crispy but the baking keeps them light.
It’s also great for picky eaters who normally hate the softer consistency of zucchini. Make sure to cut your zucchini pieces evenly and line your baking sheet with parchment paper.
Serves 4
Ingredients:
2 large zucchinis
2 cups panko breadcrumbs
1 cup flour, seasoned salt and pepper
Salt and pepper
2 eggs, beaten
Spicy yogurt dip
½ cup greek yogurt
2 tablespoons sriracha
1 teaspoon sweet chili
Directions
Preheat the oven to 400 degree F.
Slice your zucchini in half and then slice lengthwise to make strips. Try to keep slices the same size so that they cook evenly.
Set up 3 separate shallow bowls. One with the eggs, another with the seasoned flour, and the third with the panko breadcrumbs.
Line your baking sheet with parchment paper.
Dip your zucchini in flour, then the egg mixture, then panko.
Place on a parchment paper lined baking sheet and leave a little space between slices. Put in the oven for 30 minutes, turning zucchini slices over halfway through.
In the meantime, mix together your yogurt dip ingredients and keep cold in the fridge.
Test zucchini fries with a fork, when they’re tender and look browned they’re done. Serve immediately with spicy yogurt dip on the side.
