Ingredients
Method
Step-by-Step Cooking Walkthrough
- Oven & Rack Setup (The Anti-Soggy Secret): Preheat your oven to 425°F (220°C). Set an oven-safe wire baking rack inside a large rimmed baking sheet and lightly mist the rack with olive oil spray. Baking on an elevated rack allows hot air to circulate 360° around the fries, guaranteeing crunch on both sides without flipping.
- Cut & Dry Zucchini: Slice zucchinis lengthwise in half, then into quarters, trimming them into uniform 3-inch long by 1/2-inch thick batons. Spread on paper towels and press gently to blot away excess surface moisture.
- Set Up Breading Station: Arrange three shallow bowls in a row. Bowl 1: Flour with a pinch of salt. Bowl 2: Whisked eggs with 1 tbsp water. Bowl 3: Combine panko breadcrumbs, grated Parmigiano Reggiano, garlic powder, Italian herbs, smoked paprika, salt, and pepper.
- Dredge in Three Stages: Working in small batches, dust zucchini batons lightly in flour (shaking off excess), dip thoroughly in beaten egg wash, and then press firmly into the panko-parmesan mixture until completely coated.
- Arrange & Mist: Place breaded zucchini batons in a single layer on the prepared wire rack, ensuring they do not touch. Generously mist the tops with olive oil spray (this ensures the panko toasts into a deep golden crust).
- Bake to Golden Crunch: Bake at 425°F (220°C) for 18 to 22 minutes until deep golden-brown and audibly crispy. While baking, stir together the Greek yogurt, mayo, grated garlic, lemon juice, herbs, and salt for the dip.
- Garnish & Serve Hot: Transfer hot zucchini fries to a serving platter, sprinkle with extra grated parmesan and sea salt flakes, and serve immediately with the cool garlic herb dip!