Ingredients:

  • 2 medium zucchini (about 1 pound/450g total), cut into 1/2-inch thick batons
  • 1/2 teaspoon kosher salt (3g)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (50g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon dried Italian seasoning (2g)
  • 1/4 teaspoon garlic powder (1g)
  • 3 tablespoons olive oil (45ml)
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup Greek yogurt (60g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons chopped fresh dill (10g)
  • 2 tablespoons chopped fresh mint (10g)
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper to taste

Instructions:

  1. Cut zucchini into batons. Toss with salt and place in a colander for 15 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Place flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with Parmesan cheese, Italian seasoning, and garlic powder in a third bowl.
  3. Dredge each zucchini stick in flour, then dip in egg, and finally coat thoroughly in the panko mixture. Press gently to adhere.
  4. Place breaded zucchini sticks on a baking sheet lined with parchment paper or a silicone mat, making sure they are not overcrowded.
  5. Drizzle the zucchini fries with olive oil.
  6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  7. Combine all dip ingredients in a food processor or using a fork (for a chunkier texture) until smooth or desired consistency is achieved.
  8. Serve the Baked Zucchini Fries With Herby feta dip immediately.