Crispy Baked Zucchini Fries with Avocado Ranch


  • For the Zucchini Fries:
  • 4 medium zucchini
  • 2 tsp. fine sea salt
  • 1 cup panko breadcrumbs
  • ¼ cup finely grated Parmesan
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ¼ tsp. black pepper
  • 2 large eggs
  • For the Avocado Ranch:
  • ½ Del Monte® Avocado, pitted and chopped
  • ½ cup plain yogurt
  • 2 tbsp. fresh dill, minced
  • 2 tbsp. fresh chives, minced
  • 2 tbsp. lime juice from Del Monte® Lime
  • ½ tsp. fine sea salt
  • 1 garlic clove, minced or pressed


Trim the ends off the zucchini, then cut each one in half crosswise. Cut each zucchini half into 4 wedges. In a colander toss zucchini with salt and let sit for 30 minutes. Rinse then dry well with a kitchen towel.

Preheat oven to 400°F. Lightly oil a large baking sheet.

In a shallow bowl, combine panko, Parmesan, oregano, thyme, and pepper. In a second shallow bowl beat eggs thoroughly.

Dip zucchini spears in egg, then in panko mixture, and place on baking sheet, leaving a little space between spears. Bake until browned and crisp, 25-30 minutes.

While fries bake, in a blender combine avocado, yogurt, dill, chives, lime juice, salt, and garlic. Blend until smooth, scraping down sides of blender jar as needed. Add cool water until dressing reaches the desired consistency.

Serve zucchini fries warm with avocado ranch.


32 fries

Cook Time:

25-30 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 250 Calories from Fat
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 15%
Trans Fat 0g 0%
Cholesterol 100mg 33%
Sodium 1190mg 52%
Total Carbohydrate 31g 11%
Dietary Fiber 7g 11%
Sugars 7g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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