Baked Zucchini Fries & Wasabi Cucumber Ranch Dip

I took these zucchini fries to a ward cookout and they were a big hit.  They are reminiscent of Friday's crispy green beans.  In fact, I used a copy cat recipe of their   Creamy Cucumber Wasabi sauce to dip them in.  This is a tasty way to use up some of your garden zucchini- if you are lucky enough to have a plant. :)

Baked Zucchini Fries- adapted from Real Mom Kitchen

• 3 small zucchini (around 1 lb.)
• 1/4 cup Grated Parmesan Cheese
• 1 packet Shake & Bake Coating Mix- I used Shake N Bake Parmesan Crusted
• salt, to taste- I would not use this and then add salt if needed later.
• 2 eggs, lightly beaten
• 1/4 cup water
• 1/2 cup all-purpose flour

1. Heat oven to 450ºF.  Trim the zucchini and cut each in half width wise. Then cut each half into 1/4 inch sticks.
2. In a bowl, combine the Parmesan cheese, coating mix, and salt.
3. In another bowl, whisk together the egg and water together. Place flour in another bowl.
4. Coat zucchini with flour. Then place zucchini in the egg mixture followed by the parmesan cheese/coating mix.
5. Place on a baking sheet that has been sprayed with cooking spray.
6. Bake at 450 for 12 to 13 min. or until golden brown, rotate the baking sheet  180 degrees halfway through baking for even cooking. Serve with ranch dressing or marinara sauce for dipping.  I used the following dip.

Wasabi-Cucumber Ranch Dip
1/2 cup Hiddert Valley Ranch bottled salad dressing 
1/4 cup minced cucumber (peeled and seeded)
1 tablespoon whole milk
1 1/2 teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon powdered wasabi
1/8 teaspoon salt
pinch ground cayenne pepper


Make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills.