from the video
Veggie Fries 4 Ways
by Mercedes Sandoval
for 1 serving
1 cup (50 g) panko breadcrumbs
½ cup (55 g) grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
Greek Yogurt Chive Dip
1 cup (285 g) plain greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh chives
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 425°F (220°C).
Cut zucchini into fries and set aside.
In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
Whisk eggs in a shallow bowl or dish.
Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
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