The Story Behind This Dish
A little note from the kitchen.
If your family runs for the fries the second you set them down, these crispy Zucchini Fries are about to become your favorite little trick. They've got that golden, crunchy outside everybody loves, but they bake right in the oven instead of the deep fryer—so you can hand them out by the handful and feel good about it.
The magic is all in the coating: crunchy Panko, a little flour, and a good handful of Parmesan that toasts up nutty and savory as it bakes. A quick roll through egg whites helps everything cling on, so each stick comes out crisp on the outside and meltingly tender in the middle. And that cool, creamy basil-yogurt dip pulls the whole plate together.
These are the kind of thing I make when zucchini is taking over the garden, when I need a veggie my kids will actually eat, or when friends stop by and I want a little something to nibble on. They come together fast, use ingredients you probably already have on hand, and disappear even faster—so you may want to make a double batch.
