Baked Parmesan Zucchini With Creamy Yogurt Dip

Name: Baked Parmesan Zucchini With Creamy Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fat free greek yogurt plain; 1/4 cup English cucumber grated and peeled; 1 tablespoon fresh dill chopped; 2 teaspoons red wine vinegar; 1/4 teaspoon Spice Islands Garlic Powder; 2 zucchini squash medium; 1 cup panko breadcrumbs; 1/3 cup grated Parmesan cheese; 1/4 teaspoon Spice Islands Garlic Powder; 1/4 teaspoon Spice Islands Oregano; 1/8 teaspoon Spice Islands Cayenne Pepper; 3 tablespoons Mazola Corn Oil

Servings: persons

3/4 cup fat free greek yogurt plain
1/4 cup English cucumber grated and peeled
1 tablespoon fresh dill chopped
2 teaspoons red wine vinegar
1/4 teaspoon Spice Islands Garlic Powder
2 zucchini squash medium
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon Spice Islands Garlic Powder
1/4 teaspoon Spice Islands Oregano
1/8 teaspoon Spice Islands Cayenne Pepper
3 tablespoons Mazola Corn Oil

1
["To make Creamy Yogurt Dip, combine all dip ingredients bowl. Refrigerate until ready to serve.", "To make Fries:", "Preheat oven to 425u00b0F. Line a baking sheet with foil and place a wire rack on top of foil.", "Slice the ends off the zucchini and peel. Cut each zucchini into ""fries"" that are aproximately 1/2-inch in diameter and about 2 to 3 inches in length. Layer between paper towels; blot and set aside.", "Combine bread crumbs, Parmesan cheese, garlic powder, oregano and cayenne pepper in a pie plate or shallow bowl.", "Pour oil into a small shallow dish.", "Bruxh batches of zucchini (about 5 at a time) with oil until lightly coated. Transfer the zucchini to the pie plate and, using your hands, press into the seasoned breadcrumb mixture. Genlty toss between your hands to allow extra breadcrumbs to fall away.", "Place breaded zucchini on hte wire rack. Repeat until all zucchini is coated.", "Bake for 20 to 25 minutes or until golden brown and crisp. Serve immediately, with Creamy Yogurt Dip."]

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup fat free greek yogurt plain, 1/4 cup English cucumber grated and peeled, 1 tablespoon fresh dill chopped, 2 teaspoons red wine vinegar, and more.

Yes, Baked Parmesan Zucchini With Creamy Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!