Crispy Zucchini Fries

As of the date of this publication, I realize that potatoes are zero points and you can make zero Weight Watchers point fries, but fun fact: I love zucchini as much or more than I do potatoes! These crispy zucchini fries are crunchy, taste great even at room temperature and the zero point tzatziki sauce recipe below is the perfect dipping sauce. Feel free to use jarred marinara sauce as a dipping sauce if you prefer.

Ingredients Needed:

panko bread crumbs – I feel these add an extra layer of crunch, but if all you have is regular breadcrumbs feel free to use those
zucchini – medium sized are fine for this recipe
milk of choice – I used almond milk
parmesan cheese – I used finely shredded for this recipe, but next time I’d use grated Parmesan cheese
seasonings: garlic powder, onion powder, salt and pepper

Grating ingredients like cucumbers for recipes can be a lot easier if you lay your cheese grater on its side instead of standing it upright. This simple trick gives you a stable surface to work on, reduces the risk of slipping, and makes it less tiring on your hands and arms. When the grater is flat, you can quickly swipe the cucumber across the surface, letting the grated pieces fall directly onto your cutting board or into a bowl below. It’s especially helpful when prepping for recipes like these zucchini fries, as it saves time and effort, making kitchen tasks feel like a breeze!

The key to delicious tzatziki

When making tzatziki sauce, squeezing the grated cucumber to remove excess liquid is a crucial step that shouldn’t be skipped. Cucumbers have a high water content, and if the liquid isn’t removed, it can water down your sauce, leaving it runny instead of creamy and thick. After grating the cucumber, place it in a clean kitchen towel or cheesecloth, and twist tightly to squeeze out as much moisture as possible. This simple step ensures your tzatziki stays rich and flavorful, with the perfect consistency to serve as a dip, spread, or topping. A little extra effort goes a long way in making your tzatziki irresistibly delicious!

Here’s a fun chef tip that’s a total game-changer: instead of cutting a lemon in half to squeeze out the juice, try poking a hole in the bottom of the lemon (opposite the stem end). This way, you can easily squeeze out fresh lemon juice without worrying about seeds sneaking into your dish. The best part? If you don’t use the whole lemon, you can simply store it in a ziplock bag and save the rest for later. Next time, give it a squeeze straight into your glass of water for a refreshing twist—no knife, no mess, just pure lemony goodness! 🍋