Always good


Zucchini Fries with Scallion Sour Cream Dip

servings: 8
Zucchini Fries with Scallion Sour Cream Dip

prep time


total time





Zucchini Fries with Scallion Sour Cream Dip

servings: 8
  • 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 1/4 cups panko (Japanese bread crumbs) 
  • 1/4 cup finely grated Parmesan cheese
  • 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

Preheat oven to 400˚F. 

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

In a separate shallow medium bowl, whisk the eggs.

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.

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.

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

Serve zucchini sticks warm with the chive sour cream dip.


you might also like

you might also like