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The Crunchy Zucchini Frenzy is more than just a snack; it's a celebration of flavor and nutrition. This dish features zucchini wedges that are expertly breaded and baked to achieve a golden, crunchy exterior, while retaining a tender interior. The result is a mouthwatering appetizer that is both satisfying and guilt-free.

Crispy Zucchini Wedges with Ranch Dip

Discover the ultimate snack sensation with Crunchy Zucchini Frenzy and Ranch Bliss! This recipe transforms fresh zucchini into crispy wedges, perfect for any occasion, from family gatherings to game days. Not only is it delicious, but it's also a nutritious option that encourages healthy eating. Paired with a creamy, homemade ranch dip, this dish offers a delightful contrast of textures and flavors. Get ready to impress veggie lovers and skeptics alike with this satisfying treat!
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Ingredients
  

For the Crispy Zucchini Wedges:

2 medium zucchinis

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (panko for extra crunch recommended)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

Cooking spray or olive oil for drizzling

For the Ranch Dip:

1 cup sour cream

½ cup mayonnaise

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1 tbsp lemon juice

Salt and pepper to taste

Instructions
 

Prepare the Zucchini: Preheat your oven to 425°F (220°C). Cut the zucchinis into wedges (about 8 wedges per zucchini). Pat them dry with paper towels to remove excess moisture.

    Set Up Breading Stations: In three separate bowls, set up your breading stations:

      - Station 1: Place the flour mixed with salt and pepper.

        - Station 2: Beat the eggs in a bowl.

          - Station 3: Combine the breadcrumbs, grated Parmesan, garlic powder, paprika, and any additional seasoning in another bowl.

            Coat the Wedges: Dip each zucchini wedge first into the flour, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the wedge generously with the breadcrumb mixture, pressing slightly to adhere.

              Bake: Line a baking sheet with parchment paper and arrange the coated wedges in a single layer. If desired, lightly spray or drizzle with olive oil for extra crispiness. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.

                Prepare the Ranch Dip: While the wedges are baking, mix together sour cream, mayonnaise, dill, garlic powder, onion powder, lemon juice, and season with salt and pepper in a small bowl. Adjust seasoning to taste and refrigerate until serving.

                  Serve: Once the zucchini wedges are crispy and golden, remove them from the oven and let them cool slightly. Serve warm with the ranch dip on the side for dipping.

                    Prep Time, Total Time, Servings:

                      20 minutes | 40 minutes | Serves 4-6