Crispy zucchini fries with herby yogurt
Growing up there wasn't anything I looked forward to more than spending Saturdays at my grandmother's house. Most of my memories there revolved around food (go figure), but it's those kind of memories that leave lasting impressions on us, right?
We ate plenty of home-cooked meals during the week, but those Saturdays we would get a special treat--french fries! My grandma would shake her head when we would arrive with them. We would always giggle when she would call them chips, while passing a small dish of fresh cherry tomatoes for us to eat on the side. We'd down the tomatoes just as fast as the "chips".
This fry isn't of the potato variety, but rather zucchini. Zucchini is a vegetable I go back and forth on. It can be incredibly fresh + flavorful, but it's easy to get bored with it. Coating zucchini in freshly grated parmesan cheese is a fun way to mix it up.
The cheese first melts then crisps coating each wedge. A note on cutting the zucchini into wedges. You don't have to peel zucchini because the skin is thin. You also don't have to remove the seeds. Do make sure that the zucchini wedges aren't too thin, as they may burn. If you like them spicy, add some smoked paprika to the Parmesan cheese or add sriracha to the yogurt dip.
Crispy Zucchini Fries with Herbed Yogurt
2 medium zucchinis, trimmed and cut into wedges
1 egg
1/2 cup parmesan cheese
6 oz plain greek yogurt
1/2 lemon, juice
Handful fresh, chopped herbs (basil, mint + thyme are great!)
Preheat the oven to 350 degrees Fahrenheit.
Break the egg in a bowl, add a dash of water + beat together.
To coat the zucchini, dip each wedge into the egg mixture + roll in the parmesan cheese.
Lay each zucchini wedge on a oil-lined baking sheet. Bake in the oven for 20 minutes until the zucchini softens + the cheese browns.
To make the herbed yogurt, combine the greek yogurt, lemon juice + fresh chopped herbs. Serve with the crispy zucchini wedges.