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Skinny Oven-Fried Zucchini with Garlic-Dill Dip

Prep Time 2 hrs
Cook Time 20 mins
Course Appetizer
Servings 4
Calories 180 kcal


  • 2 medium zucchinis
  • 1 egg
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 tsp garlic powder

Garlic-Dill Dip

  • 8 ounces nonfat plain greek yogurt
  • 1 tbsp minced garlic
  • juice of 1 lemon
  • 1/2 tsp salt
  • 1/2 tbsp dried dill


  • Make garlic-dill dip ahead of time, and chill for at least 2 hours.
  • Preheat oven to 425°F and line two baking sheets with parchment.
  • Slice zucchini into 1/4" coins and lay out on paper towels in a single layer. Pat dry to absorb any excess liquid.
  • Beat egg with water in a small bowl, set aside. In a medium bowl, mix panko breadcrumbs, parmesan and seasonings.
  • Dip each zucchini slice into the egg, then the breadcrumb mixture. Arrange in a single layer on baking sheets.
  • Bake 18-20 minutes, or until zucchini is tender and the coating is crispy and golden brown. Serve immediately with dipping sauce.

Garlic-Dill Dip

  • In a small bowl, combine the yogurt, garlic, juice of a lemon, dill and salt. Stir until combined and chill in the refrigerator, covered, for at least two hours or until ready to use.