This recipe celebrates everything that’s flourishing in the July garden: piles of fresh herbs and armloads of zucchini that seemingly grow overnight. Zucchini Fries with Green Goddess Dip is a healthy snack or the perfect appetizer. It’s also a great way to eat up two whole zucchini in a single serving.
You might be totally sick of zucchini by this time of year, but I can guarantee you you’ll be craving these zucchini fries by the first frost this fall. Embrace the abundance of too much zucchini and the comfort of fries at the same time.
The Free Zucchini Box
Years ago on a foggy 6am harvest morning, I drove past a big cardboard box on the side of the road that was overflowing with zucchini and the word “FREE” written on it. I chuckled as I drove to the farm to harvest more zucchini for the farmer’s market. It was the free zucchini box summer that inspired me to get serious about coming up with lots of delicious ways to use up the summer zucchini overflow.
The two varieties of zucchini I’m growing in my garden this year are Green Machine and Costata Romanesco. Green Machine truly lives up to it’s name by pumping out at least a zucchini a day. It’s a hard-working, reliable, blue-collar zucchini that will always show up to work on time. Costata Romanesco is it’s much more fancy and less productive cousin who spends summers at their second home in the South of France and sips rose starting at 10am. They’re not in a rush and they’ll make a zucchini when the inspiration strikes.
Yes this is a completely silly way to look at zucchini and yes they are both worthwhile growing for their different flavors, consistency and aesthetics.
Zucchini Fries with Green Goddess Dip Ingredients:
- Zucchini : Use medium or small sized zucchini for this recipe. Jumbo zucchini will be too watery and seedy in the middle. I recommend slicing the zucchini into 1/2 inch slices for the best results, but you can go larger or smaller if you like. Got some jumbo femur-sized zucchini to use up? Make babagazuk.
- Fresh Herbs: Basil, parsley and chives are the stars in this green goddess dip but you could definitely adapt and use whatever fresh herbs you have. Mint, dill and tarragon would make nice additions or substitutions.
- Panko Bread Crumbs: I used to make this recipe with polenta instead of bread crumbs but bread crumbs just crisp up better. Use store bought or homemade.
- Vegenaise: I’m not vegan but I prefer this brand of vegan mayo over regular mayo. This oil-based vegan mayo is much lighter tasting but still super creamy. You could totally use greek yogurt, regular mayo or even sour cream in it’s place.
Questions about Zucchini Fries with Green Goddess Dip:
Are zucchini fries healthier than regular fries?
Let’s not pretend that we are coming up with a magical healthier alternative for real french fries. If you’re craving french fries, I say eat real french fries and enjoy every bite. If you’re trying to use up a bunch of zucchini from the garden in a fun and super tasty way, make this recipe!
What size zucchini should I use?
Choose more medium to small-sized zucchini for this recipe. Anything that’s too watery or seedy in the middle works better for babagazuk.
Does summer squash work for this recipe?
Summer squash has a much thicker skin than zucchini and so I would not recommend it for this recipe.
Can I make this ahead of time?
You can definitely make the green goddess dip up to 24 hours ahead of time. Herbs oxidize quickly after they’re cut or blended, so the fresher the better. Another time saver would be to prep the individual ingredients ahead of time. Think cutting the zucchini, whisking the eggs and measuring out the breadcrumbs. Serve the final dish immediately after coming out of the oven and re-heat any leftovers in the oven to keep them crisp.
Can I make this in my air fryer?
I don’t believe in air fryers so I have never tried! Comment below if you try it!
Zucchini Fries with Green Goddess Dip
- 2 medium zucchini
- 1 cup panko bread crumbs
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- freshly chopped parsley & chives for garnish
Green Goddess Dip
- 1/2 cup Vegenaise (or greek yogurt / sour cream / regular mayo)
- 2 cups parsley
- 1 cup basil
- 1 clove garlic
- 1 jalapeno optional
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- water or olive oil as needed
- Preheat oven to 425 degrees F.
- Cut the zucchini into 1/2 inch french fry pieces.
- In it's own small bowl, whisk two eggs.
- In a separate small bowl, mix together panko bread crumbs, salt and pepper.
- Dip each zucchini fry in the eggs, followed by the panko bread crumbs. Arrange each zucchini fry on a cast iron skillet (or lined baking tray) so that they are not touching.
- Bake in the oven for 25-30 minutes, or until they are golden brown. Rotate the baking tray halfway through to ensure even browning.
- While the fries are baking, make the green goddess dip.
- In a food processor, blend all dip ingredients until creamy. Add water or olive oil to achieve your desired consistency. Taste for salt.
- Arrange warm zucchini fries on a platter and sprinkle with freshly chopped chives, parsley and a little finishing salt. Serve immediately with green goddess dip.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.
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