Zucchini Fries with Parmesan and Chipotle Dip

This healthy recipe combines two bar food favorites - fried zucchini and curly fries - into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike.

3-4 large zucchini, cut into ½" strips or slices
1 cup panko breadcrumbs
¼ cup Parmesan cheese, freshly grated
2 eggs
2 Tbsp. extra-virgin olive oil
½ tsp. garlic powder
sea salt
black pepper, freshly ground

Chipotle Dip:
1 chipotle chile in adobo sauce + 1 tsp. sauce
½ cup mayonnaise
⅓ cup plain Greek yogurt
¼ cup fresh cilantro, chopped
¼ tsp. ground cumin
¼ tsp. dried dill
kosher salt

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil.

Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and Parmesan cheese in another bowl and set aside.

Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to prepared baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.

Season with salt, pepper and garlic powder then drizzle with olive oil.

Bake in the preheated oven, turning once, until golden and crisp, 30-35 minutes or until golden and crispy.

Chipotle Dip:
Place all ingredients in a blender or food processor and purée until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate for up to 4 weeks.

Serve the zucchini fries with chipotle dip.