Getting my toddler, Georgia, to eat veggies has never been too much of a challenge, until recently. She tends to go for the same, bland, steamed veggies over and over again and as of late she seems to be getting just plain sick of them; and I don’t blame her. One thing I have learned through feeding her these last 2 1/2 years is that its all about the dining experience. My kind of dining experience: a nice, quiet, course-by-course, taste-a-little-of-everything-on-the-menu meal out at a casual but quaint restaurant…accompanied by several a glass of wine. Georgia’s kind of dining experience: dip and finger food. She loves to dip anything and everything and, I must admit, the apple doesn’t fall far from the tree…I am a huge fan of condiments. And, if you know her at all, or have been to our house for a meal, I think you’ll agree..she thinks eating with utensils is for the birds.
These zucchini fries make eating veggies fun not only because they are “fries,” but also they are perfectly dip-able. A great version of a nutrient-rich veggie and it requires hardly any prep or oven time at all. I hope your family digs these as much as mine!
Zucchini Fries + Dipping Sauce
Ingredients
2 Medium Zucchinis
2 Tablespoons Olive Oil
Salt + Pepper, to taste
1/2 Cup Full Fat Greek Yogurt
1 Tablespoon Lemon Juice
1 Tablespoon Fresh Chopped Mint
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Directions
Preheat oven to 425.
In a small bowl, whisk together the yogurt, lemon juice, mint, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Slice zucchinis in half lengthwise and again in half in width. Slice into “fries” 1-2 inches thick. Place fries on a baking sheet, drizzle with olive oil and toss gently with your hands to coat. Spread them out in a single layer and roast in the oven for 5 minutes or until the bottoms are beginning to brown. Flip them over and roast for another 5 minutes or until fries are just beginning to soften but are firm to the touch. Remove from oven, season with salt and pepper and serve with dipping sauce.
