When snack time rolls around, break out Tortilla-Crusted Zucchini Fries with Spicy Red Pepper Dip. This tasty snack is easy to put together and delivers a little crunch and a little zing. These fries are actually baked, so they’re healthier than many other snack options. Score!
I love it when great snacks come together easily. These simple Tortilla-Crusted Zucchini Fries with Spicy Red Pepper Dip are low on fuss factor, but rank pretty darn high on flavor factor. They’re perfect to help tide you over until mealtime, and they make a great side dish, too.
These fries are gluten free (and baked!), and are ideal to serve all year long. It makes snack time simple, and keeps it tasty, too.
From soups to muffins to “pasta,” is there anything zucchini can’t do? I love making pizza using zucchini. This recipe for Zucchini Ribbon and Ricotta Pizza is a perfect example. A little different, but so good!
You might also like this Zucchini, Mushroom and Thyme Strata that’s perfect for brunch or lunch. And one more if you’re looking for a side dish: Baked Tuna and Zucchini Cakes with Lemon-Yogurt Dressing.
I love these baked fries anytime, and the dip is super tasty, too. If you’d like a dip with a little less heat, use roasted red peppers instead of the hot peppers — it’s all up to you. Enjoy!
Patricia Conte/Grab a Plate
Yields Serves 4
Tortilla-Crusted Zucchini Fries with Spicy Red Pepper Dip
Save Recipe
Ingredients
For the dip- 4 ounces Hot and Sweet-style cherry peppers, drained
- 4 ounces cream cheese
- 2 tablespoons plain Greek yogurt
- 2 green onions, ends trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the zucchini fries- 4 small green zucchini, ends trimmed
- 1-1/2 cups finely crumbled yellow corn tortilla chips
- 1 egg, beaten
- Nonstick cooking spray
Instructions
For the dip- Add all the ingredients to a food processor and blend until smooth.
- Refrigerate until ready to serve.
For the zucchini fries- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut each zucchini in half, then cut each half into 4 spears.
- Add the egg to a shallow bowl, and add the tortilla crumbs to another shallow bowl.
- Dip the zucchini spears in the egg mixture and let the excess drip off back into the bowl. Roll in the tortilla crumbs, and use your fingers to gently pat the crumbs onto the zucchini to help them stick.
- Place the spears on the baking sheets in a single layer. Lightly spray the zucchini with the nonstick cooking spray.
- Bake for 12-15 minutes or until the coating begins to turn golden.
- Serve warm with the dip.
7.8.1.2197https://www.azgrabaplate.com/tortilla-crusted-zucchini-fries-with-spicy-red-pepper-dip/
Patricia Conte/Grab a Plate
Yields Serves 4
Save RecipeIngredients
- 4 ounces Hot and Sweet-style cherry peppers, drained
- 4 ounces cream cheese
- 2 tablespoons plain Greek yogurt
- 2 green onions, ends trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 small green zucchini, ends trimmed
- 1-1/2 cups finely crumbled yellow corn tortilla chips
- 1 egg, beaten
- Nonstick cooking spray
Instructions
- Add all the ingredients to a food processor and blend until smooth.
- Refrigerate until ready to serve.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut each zucchini in half, then cut each half into 4 spears.
- Add the egg to a shallow bowl, and add the tortilla crumbs to another shallow bowl.
- Dip the zucchini spears in the egg mixture and let the excess drip off back into the bowl. Roll in the tortilla crumbs, and use your fingers to gently pat the crumbs onto the zucchini to help them stick.
- Place the spears on the baking sheets in a single layer. Lightly spray the zucchini with the nonstick cooking spray.
- Bake for 12-15 minutes or until the coating begins to turn golden.
- Serve warm with the dip.
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