Main image of Baked Zucchini Fries with Two Dips

Baked Zucchini Fries with Two Dips

50 min

Appetizer

Side
Looking for an alternative to regular potato fries? Then we present to you the breaded zucchini fries: crunchy on the outside, warm and soft on the inside. Pair it with your favourite dip, or try one of the two dip recipes we share below!

Servings

Total

50 min

Prep

10 min

Cook

40 min

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tree nut

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sesame

Ingredients

  • 2
    zucchinis
  • 2 tsp (10 mL)
    vegetable oil
  • ¾ cup (81 g)
    breadcrumbs
  • 2 Tbsp (4 g)
    nutritional yeast flakes
  • 1 tsp (6 g)
    salt
  • ½ tsp
    ground black pepper

Roasted red pepper dip

Thousand island dip

  • ⅓ cup (80 mL)
    vegan mayonnaise
  • 2 Tbsp (30 mL)
    ketchup
  • 2 Tbsp (18 g)
    chopped pickles
  • 1 Tbsp (15 mL)
    sweet chili sauce
  • 1 tsp (5 mL)
    pickle juice (from the jar)
  • ¼ tsp
    ground black pepper
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Directions

  1. Preheat oven to 340°F (170°C).
  2. Cut the zucchini into 1 inch (2 cm) thick fries, and transfer to a shallow, large bowl.
  3. Toss zucchini with oil. Add the bread crumbs, nutritional yeast, salt, and pepper and mix to coat the zucchini.
  4. Transfer to a parchment-lined baking tray, and bake for 35 - 40 minutes on the centre rack of the oven, stopping to give a gentle flip once halfway. When the zucchini is golden on the outside, and soft on the inside, it's ready.
  5. To make the roasted red pepper dip, add all ingredients to a small food processor, and blend until coarsely chopped.
  6. To make the thousand island dip, combine the ingredients in a bowl and stir to combine.

Storage

  • Keep in an airtight container in the fridge for up to 3 days.
  • Best if reheated in the oven, to retain crispiness.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Shal - July 23, 2021, 10:04 p.m.

I love Sadia's recipes. I made these fries as a way to use up some extra zucchini from the farmers market. For my personal taste I cut the fries a little smaller and baked on higher heat. Came out great!

PUL Team - July 25, 2021, 9:01 p.m.

Thanks for sharing, Shal, it's really appreciated 😊

Reply
Becca - July 8, 2021, 6:19 p.m.

I LOVE these baked zucchini fries! I have made them multiple times and love that I can eat something so healthy and so delicious.

PUL Team - July 10, 2021, 3:14 p.m.

We're so glad you're enjoying them, Becca! Thank you for sharing the review 😃

Reply
Aida - June 29, 2021, 4:08 p.m.

This recipe looks awesome!
But is there a substitute for the nutritional yeast? Or will the quality remain the same if I omit it?

PUL Team - June 30, 2021, 3:41 a.m.

Hi Aida! Nutritional yeast is a bit tricky to find a sub for as it adds a cheese-like flavour. You could add pulverized cashews to help mimic the creamy mouthfeel or exclude it if desired for less "cheesy" fries 😊

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