- 1 bag of Sonoma Creamery Parmesan Cheese Crisps, crumbled
- 3 medium zucchini, sliced into fries
- 1 cup flour
- 3 eggs
- 1/2 cup grated parmesan
- 1/2 tsp garlic powder, divided
- 1 tsp Italian seasoning
- 3/4 tsp black pepper, divided
- 1/2 tsp sea salt, divided
Green Goddess Dip
- 1 cup Greek yogurt
- 1 medium avocado
- 1/2 cup basil
- 1/2 cup green onions
- 1/3 cup flat leaf parsley
- 2 tbs lemon juice
- 1/2 tsp black pepper
- 1 tsp sea salt
Preheat oven to 425 degrees Fahrenheit.
Slice 3 medium zucchini in half lengthwise, then in half or thirds again to create long "fry" shapes.
Grab three containers and prepare your breading station. To the first container, add 1 cup of flour, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. To the second container, add 3 eggs, 1/4 tsp salt, and 1/4 tsp pepper. To the third container, add 1 bag of crushed Parmesan Cheese Crisps, 1/2 cup grated parmesan, 1 tsp Italian seasoning, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
Start breading your zucchini fries by dipping in the flour mixture, then the egg mixture, and finally the parmesan crisp crumbles, shaking off the excess between each step.
Place on a parchment-lined baking sheet and bake for 22 minutes, flipping halfway through until golden brown and crisp.
For the Green Goddess Dip
Using a food processor, combine 1 cup of Greek yogurt, 1 avocado, 1/2 cup basil, 1/2 cup green onions, 1/3 cup parsley, 2 tbs lemon juice, 1/2 tsp black pepper, 1 tsp salt and blend until smooth.
Serve zucchini fries with the green goddess dip. Enjoy!