Crispy Baked Zucchini Fries with Ranch Dip
These crispy baked zucchini fries are a healthy, easy-to-make American side dish perfect for lunch. They are seasoned, coated with panko and parmesan, baked until golden crisp, and served with a creamy ranch dip for dipping enjoyment.
Ingredients
Check ingredients as you go.
- Ranch Dip
Let’s make it
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the zucchini fries with olive oil until evenly coated.
In a separate shallow bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each zucchini fry into the breadcrumb mixture, pressing gently to coat all sides. Place coated fries on the prepared baking sheet in a single layer without overlapping.
Bake the zucchini fries for 18-22 minutes, turning them halfway through baking, until they are golden brown and crispy.
Ranch Dip
Meanwhile, if desired, chop fresh parsley and stir it into the ranch dressing for a fresh garnish and flavor boost.
Serve the crispy baked zucchini fries hot out of the oven alongside the ranch dip for dipping.
Tips & notes
For extra crispiness, sprinkle a little extra Parmesan on fries before baking. Do not overcrowd the baking sheet to allow crisping. Serve immediately for best texture.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries may lose crispness over time.
Reheating
Reheat fries in a preheated oven at 200°C (400°F) for 5-7 minutes until warmed through and crisped. Avoid microwaving to prevent sogginess.
