Zucchini Fries with Scallion Sour Cream Dip

Zucchini Fries with Scallion Sour Cream Dip image


  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese
  • 1 1/4 cups panko breadcrumbs 
  • 2 large eggs
  • 2 medium zucchini
  • 1 cup Hood® Sour Cream
  • 2 Tbsp. fat-free plain Greek yogurt
  • 3 Tbsp. chopped fresh scallions plus more for garnish, if desired
  • 1/4 tsp. ground black pepper
  • 2 tsp. fresh lemon juice


  • STEP 1

    Preheat oven to 400˚F.

  • STEP 2

    In a shallow medium bowl, combine salt, garlic powder, thyme, basil, black pepper, breadcrumbs and cheese. Mix well.

  • STEP 3

    In a separate shallow medium bowl, whisk the eggs.

  • STEP 4

    Cut each zucchini in half crosswise, then cut each half lengthwise into eight wedges. Using tongs, dip zucchini into the egg, then into the bread crumb/cheese mixture. Coat all sides of each piece.

  • STEP 5

    Place zucchini in a single layer on a wire cooling rack coated with cooking spray. Lightly coat the tops of the zucchini sticks with cooking spray. Bake for 25 minutes.

  • STEP 6

    While zucchini is baking, make the dip. In a small mixing bowl, whisk together the sour cream, yogurt, scallions, black pepper, and lemon juice. Transfer to a serving bowl. Cover and refrigerate.

  • STEP 7

    Serve zucchini sticks warm with the scallion sour cream dip.

Per serving: Calories: 93, Carbohydrate: 13 grams, Fat: 3 grams, Saturated fat: 1 gram, Protein: 5 grams, Cholesterol: 50 milligrams, Sodium: 247 milligrams, Calcium: 50 milligrams.

map marker


Find Product