Two & A Knife

Crispy parmesan and panko-crusted herb zucchini wedges served with a creamy roasted cherry tomato dip.

Zucchini has been underutilized for me for so long. I’ve only just recently realized how great and versatile it is. So I’ve been making a lot with it! Zucchini is a heavier vegetable that holds up great to all types of seasonings and styles of cook. As well as grilling, frying, and baking. So you can do a lot with it.

For this recipe, I had perfect small zucchini for wedges so I went with it. I made them as a side to my roasted garlic and toasted parmesan baked chicken drumsticks which made for an entire dinner in an hour. With dishes that usually handle themselves, I like to throw in a fun dip or side. With this recipe, I decided to roast some leftover cherry tomatoes and whip them with greek yogurt for a creamy roasted tomato dip. The creamy dip reminds me of a ketchup- mayo combination with a lot of freshness and minimal guilt. Perfect for the crispy zucchini wedges.

Check out my tips and tricks below for the best-baked zucchini wedges and roasted tomato dip. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP

let it tack: the key to great baked breaded items is to keep the breading intact and sticking to the item. there are two ways to help it out. one way is to have enough egg to coat. another way is to let the completely coated food item sit out for ten minutes so the air can stiffen it up a little.

season last: i like to season watery vegetables with salt right before i start cooking with them. that way it will still have some crunch and a crisp batter. season with the spices ahead of time but save the salt to last. the salt can pull the moisture out.

roasted tomatoes: roast the tomatoes at the same time as the baked zucchini. they only need a small ramekin that can easily be pushed to the side. this recipe makes about an eight-ounce dip.

high heat: high heat for breaded vegetables gives them the best chance of staying crisp. so make sure your oven is fully preheated before adding the zucchini in.

mayo/ketchup: this sauce is similar to mayo ketchup just a little cleaner and leaner. instead of sugar ketchup, I used freshly roasted sweet tomatoes whipped with thick Greek yogurt. feel free to substitute with mayonnaise if yogurt isn’t on hand.

SIMILAR INGREDIENTS TO:

1. GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
2. CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
3. STICKY HOISIN AIR FRIED GREEN BEANS

ENJOY THIS RECIPE WITH:

1. ROASTED GARLIC & TOASTED PARM BAKED CHICKEN        DRUMSTICKS
2. ROASTED CHICKEN VEGETABLE GRAVY
3. BAKED BARBECUE PORKCHOPS

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Yum

Baked Zucchini Fries + Roasted Tomato Dip

INGREDIENTS

• 4 Zucchini, cut into wedges
• 2 Eggs
• 1tsp herb seasoning
• 1tsp black pepper
• 1tsp garlic
• BREADING
• 1.5c Breadcrumbs, fine
• 1/4c Flour
• 1/4c Parmesan Cheese, grated
• 1tsp Black Pepper
• 2tsp Salt
• 1tsp Rosemary
• 1tsp Thyme
• ROASTED TOMATO SAUCE
• 1/2c Cherry Tomatoes, halved
• 2TB Red Wine
• 4 Garlic Cloves, sliced
• 2Tb Olive Oil
• Salt
• Black Pepper
• 1/2c Greek Yogurt

INSTRUCTIONS

• Slice and coat the zucchini in whisked eggs. Season with herb seasoning, pepper and garlic.
• Combine all the ingredients listed under breading together in a separate bowl.
• Toss the zucchini into the breading. Once evenly coated place onto wired rack and sit for ten minutes.
• In the meantime prepare the sauce. In a oven proof ramekin place tomatoes with olive oil, wine then lightly sprinkle with salt.
• Roast the zucchini and tomatoes in the same oven at 400F for 30 minutes.
• Once the zucchini is crispy remove from the oven.
• Dump the roasted tomatoes into a food processor and blend on low till broken down. Add in Greek yogurt then season with salt and pepper to taste.
• Serve the fries with the dip!

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