Baked Zucchini Fries with Herb Dip

Baked zucchini fries with herb dip give you tender zucchini inside a golden panko and parmesan coating. This recipe is for anyone who wants a vegetable side with a crisp crust and a creamy dip made with sour cream, mayonnaise, dill and chives. The recipe takes 40 minutes and makes 4 servings.

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Ingredients for baked zucchini fries

Keep the coating ingredients separate from the dip ingredients as you set up. Garlic powder and salt appear in both, so measure each portion for its own mixture.

For the zucchini fries

• 3 medium zucchini, cut into 1/2 inch spears
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 cup panko
• 1/2 cup grated parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil spray

For the herb dip

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• 1/4 tsp garlic powder
• Pinch of salt

Dry the spears before coating

Pat the zucchini dry before it touches the flour. The cut surfaces should have no visible beads of moisture. Water left on the spears can wet the flour unevenly and make the coating harder to apply. This small preparation step matters because the recipe relies on a dry surface and a well-spaced pan to keep the crust crisp.

Keep the spears at the recipe’s 1/2 inch thickness as you cut. Similar thickness helps them cook together, so you can judge the tray by the coating’s color without having very different sizes mixed across it. Pat the cut sides as well as the skin sides.

Give the coating room to brown

Arrange the coated spears in a single layer with space between them. When the pieces touch, their adjoining surfaces have less exposure to the oven’s heat, and moisture can collect around the coating. Leave the gaps visible after you spray the fries with olive oil.

The turn during baking also deserves attention. Lift and turn each spear so another side faces the parchment. A coating that looks pale at the first turn still has the remaining bake to develop color. Use the full instruction as your guide: bake for the stated interval, turn, then continue until the crust is deep golden.

For another oven-baked zucchini snack, try these baked cheesy zucchini tots made with cheddar, parmesan and panko.

For a zucchini fry with a crisp bacon wrapping, try these bacon wrapped zucchini fries with ranch .

Coat and bake the zucchini

• Heat the oven to 425°F. Line a sheet pan with parchment so it is ready when the spears are coated.
• Pat the 1/2 inch zucchini spears dry, paying attention to their exposed cut surfaces.
• Mix the panko, grated parmesan, 1 tsp garlic powder, Italian seasoning, 1/2 tsp salt and black pepper. Stir thoroughly so the seasoning is distributed through the crumbs.
• Coat each spear in flour, then beaten egg, then the panko mixture. Follow that order for every piece, covering the sides as you work.
• Lay the coated spears on the prepared pan in a single layer, leaving space between them. Spray with olive oil.
• Bake for 10 minutes, turn the spears, then bake for 8 to 10 minutes more, until deep golden.
• Stir together the sour cream, mayonnaise, dill, chives, 1/4 tsp garlic powder and pinch of salt. Serve the fries hot with the herb dip.

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Serve while the crust is crisp

Bring the fries to the table hot, with the herb dip alongside. Keeping the dip separate lets you coat each bite as you eat and keeps the remaining crust away from the creamy mixture. The dill and chives are stirred directly into the sour cream and mayonnaise, so mix until the chopped herbs are spread throughout.

This recipe serves 4. You can bring the sheet pan to the table or transfer the fries to a serving plate, handling them gently to preserve the crumb coating. The source recipe gives no storage or reheating directions, so the serving guidance here follows its instruction to enjoy them hot.

For more zucchini ideas, try our baked zucchini fries with garlic yogurt dip , crispy parmesan zucchini slices , or parmesan fried zucchini planks with garlic aioli .

Before you start coating

Does the parmesan belong in the dip?

The parmesan goes into the panko mixture. The dip contains sour cream, mayonnaise, dill, chives, garlic powder and a pinch of salt. Keeping those mixtures distinct gives the fries their cheesy crust and the dip its herb flavor.

Why does the flour go on before the egg?

The flour is the first layer on the dried zucchini. The beaten egg follows and gives the panko mixture a wet surface to cling to. Putting the crumbs directly onto the dry spear skips the layer that helps hold them in place.

Should all the garlic powder go into the crumbs?

Use 1 tsp garlic powder in the panko mixture and the separate 1/4 tsp in the dip. Combining those amounts in the coating would leave the dip without its specified garlic seasoning.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us