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

Crispy Zucchini Fries
These zucchini fries are crunchy, cheesy, and perfectly seasoned! Freezing them briefly before cooking helps the breading adhere and ensures the fries stay crisp.
Ingredients
- 2 medium zucchini, cut into fries
- 1/4 cup unsweetened almond milk
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- Salt and pepper, to taste
- optional: chopped parsley for garnish
Instructions
Prep the Zucchini:
Cut the zucchini into fry-sized sticks, about 3-4 inches long and 1/2 inch thick. Pat them dry with paper towels to remove excess moisture.
Prepare Breading Station:
In a shallow bowl, whisk together the almond milk and eggs.
In another shallow dish, mix the panko bread crumbs, parmesan cheese, onion powder, garlic powder, dried parsley, salt, and pepper.
Bread the Zucchini:
Dip each zucchini stick into the egg mixture, ensuring it's fully coated.
Roll it in the breadcrumb mixture, pressing gently to help the coating stick.
Place the breaded zucchini on a parchment-lined tray.
Freeze the Fries:
Transfer the tray to the freezer for 10-15 minutes. This step helps the breading adhere during cooking.
To Cook in an Air Fryer:
Preheat the air fryer to 400°F (200°C).
Spray the air fryer basket with cooking spray.
Arrange the zucchini fries in a single layer in the basket, leaving space between each fry. Spray the tops lightly with cooking spray.
Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
To Cook in the Oven:
Preheat your oven to 425°F (220°C).
Place the breaded zucchini fries on a parchment-lined baking sheet. Spray lightly with cooking spray.
Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Optional: drizzle with chopped fresh parsley
Notes
This whole dish is 6 WW points. Recipe for the tzatziki dipping sauce is below. Make this 1 serving, 2 servings or more - completely up to you! But I could easily eat half of this plate for 3 Weight Watcher points. 🥰
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! 🍋

Zero Weight Watcher Point Tzatziki
I love this tangy dip for not only the zucchini fries, but also adding to grilled chicken pita sandwiches.
Ingredients
- 1 cup grated cucumber, squeezed dry
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
- 1-2 teaspoons fresh lemon juice
- 3-4 cloves garlic, finely chopped (feel free to adjust this to your taste)
- 1 teaspoon lemon zest
- salt and pepper
Instructions
- Mix everything together. This tastes best a few hours after making so the flavors meld.
- Store in the refrigerator for up to a week.
Looking for more Weight Watchers inspired recipes for your next get together? Check out these recipes!
KFC Chicken Nuggets – click here for the recipe.
Shrimp and Grits. Click here for the recipe.
Mini Falafel on Cucumber Rounds. Click here for the recipe.
Be sure to tag us on Instagram if you make any of our recipes – we love seeing them! @mybizzykitchen