These crispy baked zucchini waffle fries with a ranch-style dipping sauce are a super-fun snack, appetizer or side dish. You can use all sorts of herbs in the creamy dipping sauce, including chives, dill, tarragon or parsley--or a combo. Pickle fans will love the sauce with dill, which pairs especially nicely with the Old Bay in the breadcrumb coating on the zucchini. To create the waffle shape, you can use a mandoline or special waffle cutter, such as the Borner Wave Waffle Cutter, which sells for about $25. This healthy fry recipe would also be delicious with regular sliced zucchini rounds if you'd rather not fuss with special equipment at all. Source:, September 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place a wire rack on a large rimmed baking sheet and coat with cooking spray.

  • Following manufacturer's instructions, cut zucchini into waffle slices with a hand-held mandoline or waffle cutter.

  • Combine breadcrumbs, Old Bay and 1/4 teaspoon pepper in a pie pan. Whisk eggs and water together in a second pie pan. Dip the zucchini slices into the egg mixture and then coat both sides with the breadcrumb mixture. Place the coated zucchini on the prepared rack. Coat with cooking spray. Bake until browned and crispy, 25 to 30 minutes.

  • Meanwhile, whisk yogurt, mayonnaise, lemon juice, garlic powder, salt and the remaining 1/4 teaspoon pepper in a small bowl. Stir in herbs; serve with the zucchini fries.


Equipment: Mandoline or waffle cutter

Nutrition Facts

84 calories; 4.9 g total fat; 0.9 g saturated fat; 30 mg cholesterol; 237 mg sodium. 182 mg potassium; 7.1 g carbohydrates; 1.2 g fiber; 2 g sugar; 3.6 g protein; 214 IU vitamin a iu; 12 mg vitamin c; 20 mcg folate; 26 mg calcium; 1 mg iron; 13 mg magnesium;