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Baked Zucchini Fries with Two Dips

50 min



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!



50 min


10 min


40 min

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  • 2
  • 2 tsp (10 mL)
    vegetable oil
  • ¾ cup (81 g)
  • 2 Tbsp (19 g)
  • 1 tsp (6 g)
  • ½ tsp
    ground black pepper

Roasted red pepper dip

Thousand island dip

  • ⅓ cup (80 mL)
    vegan mayonnaise
  • 2 Tbsp (30 mL)
  • 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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  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 in 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.


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

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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