Baked Zucchini Fries Avocado Dip (Print Version)
Golden zucchini fries with a creamy avocado dip—easy, wholesome, and delicious for any snack or appetizer moment.
# Ingredients:
→ For the Zucchini Fries
01 -
2 medium zucchinis, cut into sticks
02 -
2 large eggs
03 -
1 tablespoon milk (dairy or plant-based alternative)
04 -
100 grams almond meal (ground almonds)
05 -
50 grams grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon smoked paprika
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
Olive oil spray
→ For the Silky Avocado Dip
11 -
1 ripe avocado, peeled and pitted
12 -
2 tablespoons Greek yogurt (or plant-based yogurt)
13 -
1 tablespoon lime juice
14 -
1 small garlic clove, minced
15 -
1 tablespoon fresh cilantro or parsley, finely chopped
16 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 -
In a shallow bowl, whisk eggs with milk until well combined.
03 -
In a separate bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
04 -
Dip each zucchini stick into the egg mixture, allowing excess to drip off, then dredge in the almond-Parmesan coating. Arrange fries on prepared baking sheet in a single layer.
05 -
Lightly spray zucchini fries with olive oil. Bake for 20–25 minutes, turning once halfway, until golden and crisp.
06 -
While baking, mash avocado in a small bowl until smooth. Stir in Greek yogurt, lime juice, minced garlic, and fresh herbs. Season with salt and black pepper.
07 -
Present the warm zucchini fries alongside the silky avocado dip.
# Additional Notes:
01 -
For additional crunch, incorporate a tablespoon of sesame seeds into the coating mixture.
02 -
To make the dish dairy-free, omit Parmesan and substitute Greek yogurt with a plant-based option.
03 -
Pairs excellently as a side, appetizer, or nutritious snack.
04 -
Complements a crisp Sauvignon Blanc or sparkling water with lime.