Baked Zucchini Fries with Yogurt Cucumber Sauce

While we were recently in Los Angeles for 2 weeks, we ate.  A lot.  When you're hopping from one hotel to another, you're forced to eat out, a lot!  And as much as you may try to eat healthy at restaurants, it's never easy.  Especially after 2 weeks.  Veggie burger?  Not so bad.  With french fries? Sure, okay.  Salad?  Healthy.  With a Fried Zucchini Sticks appetizer?  Yes!!  After devouring an order of those, it got me thinking about making a healthier alternative when I got home, which is exactly what I did last night.  And guess what?  We devoured them as well!  Crispy baked shell, tender, juicy zucchini inside with a tangy, yogurt-based sauce.  Fried food, schmied schmood.  

Baked Zucchini Fries with Yogurt Cucumber Sauce

(Makes approx. 24 "fries" and 1 cup sauce)

Printable Recipe

For Fries:

2 zucchinis, cut into 3-inch spears

1 cup all-purpose flour

1 cup plain bread crumbs

1/2 cup grated Parmesan cheese

2 tsp salt, divided

1 tsp pepper, divided

2 large egg whites

Preheat oven to 425.  Line a baking sheet with parchment paper.  Crack egg whites into a small bowl, stirring briefly.  In another bowl, stir together flour with 1 tsp of salt and 1/2 tsp of pepper.  In one more bowl, stir together bread crumbs, Parmesan and remaining salt and pepper.  Taking one spear at a time, dip first in the flour (shaking off any excess), then in the egg whites and finally in the bread crumbs, pressing lightly with your fingers to make sure crumbs coat zucchini.  Place on baking sheet and repeat with remaining spears.  Bake for 15-20 minutes, until fries are golden.  

For sauce:

1 cup greek yogurt
1/2 cup diced, peeled cucumber
1 clove garlic, minced
1 T lemon juice
Salt and pepper to taste

Combine all ingredients in a bowl and stir.