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Baked zucchini fries in a metal container, yogurt dip in the background.
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5 from 3 votes

Baked Zucchini Fries with Pesto Yogurt Dipping Sauce Recipe

You're going to love these! Zucchini gets transformed into healthy, crispy, golden brown fries with a 3-ingredient pesto yogurt dipping sauce. 113 calories and 2 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizers, Snacks
Cuisine: American
Keyword: Gluten Free, Vegetarian
Servings: 8 Servings
Calories: 112.9kcal


The sauce::

  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons basil pesto
  • 1/8 teaspoon salt


The Fries:

  • Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.
  • Cut the zucchini into 3-inch long and ¼-inch thick pieces.
  • Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.
  • Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.
  • Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.
  • Light coat the zucchini with the cooking spray.
  • Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.
  • Serve immediately with the dipping sauce.

The Sauce:

  • In a small bowl, stir together the yogurt, pesto sand salt.


Weight Watchers Points: 2 (Freestyle SmartPoints), 3 (Points+)


Serving: 4Fries + 1 Tablespoons Sauce | Calories: 112.9kcal | Carbohydrates: 15.3g | Protein: 5.2g | Fat: 3.5g | Saturated Fat: 0.7g | Cholesterol: 24.3mg | Sodium: 233.7mg | Fiber: 2.7g | Sugar: 1.1g