Prep Time: 10 MINUTES
Cook Time: 15 MINUTES
- 2 small to medium zucchinis (about 1 ½ pounds), cut into 3 ½ x ½-inch sticks
- 1 cup Italian seasoned panko breadcrumbs
- 3/4 cup Stonyfield Organic Whole Milk Greek Plain Yogurt or Stonyfield Organic Traditional Whole Milk Smooth & Creamy Plain Yogurt
- pinch kosher salt, to taste
- 1 olive oil non-stick cooking spray (or lightly brush with olive oil)
- Preheat oven to 425°F. Line a large sheet pan with foil or parchment paper. Coat the foil with cooking spray.
- Place yogurt and panko in separate shallow bowls. Dip the zucchini into the yogurt, shake off excess and coat in the panko.
- Arrange zucchini, well-spaced apart, on sheet pan and spray with non-stick spray. Bake for 20-25 minutes, flipping after 10 minutes, until golden and crispy. Remove from oven and sprinkle yogurt baked zucchini fries with salt.
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