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Crispy Zucchini Wedges with Ranch Dip is a delightful snack or side dish that marries the fresh, mild flavor of zucchini with a satisfying crunch. This recipe offers an innovative twist on traditional fried snacks, making it not only a delicious option but also a healthier one. Ideal for family gatherings, movie nights, or as a light appetizer, these zucchini wedges are bound to impress your guests and please your palate. In this article, we will delve into the ingredients required, provide a step-by-step guide to preparation, and introduce the zesty ranch dip that perfectly complements this dish.

Crispy Zucchini Wedges with Ranch Dip

Looking for a tasty and healthier snack or side dish? Try Crispy Zucchini Wedges with Ranch Dip! This delicious recipe transforms fresh zucchini into crispy, golden wedges that are perfect for any occasion. Enjoy the crunch without the guilt, as zucchini is low in calories and packed with nutrients. Follow our step-by-step guide to prepare and bake these delectable wedges, complete with a zesty ranch dip for the perfect flavor pairing. Impress your guests or treat yourself to this delightful dish!
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Ingredients
  

For the Zucchini Wedges:

2 large zucchinis, cut into wedges

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Cooking spray or olive oil for drizzling

For the Ranch Dip:

1 cup sour cream

½ cup mayonnaise

1 tablespoon dried dill

1 tablespoon chopped fresh chives

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prep the Zucchini: Rinse the zucchinis under cold water and pat dry. Cut off the ends and slice each zucchini lengthwise into quarters to form wedges.

      Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.

        Bread the Wedges: Dip each zucchini wedge first into the flour, then into the egg, letting the excess drip off. Finally, coat it thoroughly with the panko mixture. Place the breaded wedges on the prepared baking sheet.

          Bake: Lightly spray the zucchini wedges with cooking spray or drizzle with olive oil. Bake the wedges in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

            Prepare the Ranch Dip: While the zucchini is baking, in a medium bowl, combine sour cream, mayonnaise, dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice. Mix until smooth and well combined.

              Serve: Once the zucchini wedges are crispy and golden, remove them from the oven and serve warm with the ranch dip on the side.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings