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Zucchini, a versatile summer squash, has gained popularity in kitchens across the globe, thanks to its mild flavor and adaptability in various dishes. This nutrient-rich vegetable can be grilled, baked, sautéed, or even spiralized into noodles, making it a favorite among health-conscious eaters. In this recipe, we spotlight zucchini in a delightful form: crispy zucchini wedges paired with a flavorful ranch dip. This dish not only satisfies your snack cravings but also offers a healthier alternative to traditional fried snacks.

Crispy Zucchini Wedges with Ranch Dip

Looking for a delicious, healthy snack? Try these crispy zucchini wedges paired with a flavorful ranch dip! This simple recipe transforms nutritious zucchini into a crunchy delight, perfect for satisfying your cravings. Baked to golden perfection and served with a creamy ranch dip, they make an ideal appetizer or side dish. Enjoy the versatility of zucchini while indulging in a guilt-free treat that's sure to impress at any gathering. Get ready to elevate your snacking game!
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Ingredients
  

For the Zucchini Wedges:

2 large zucchinis, rinsed and trimmed

1 cup all-purpose flour

2 large eggs, beaten until frothy

1 cup panko breadcrumbs

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

Cooking spray or a light drizzle of olive oil

For the Ranch Dip:

1 cup sour cream

½ cup mayonnaise

1 tablespoon dried dill weed

1 tablespoon freshly chopped chives

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

Juice of 1 lemon for brightness

Instructions
 

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    Prepare the Zucchini: Rinse the zucchinis under cold water and gently pat them dry with a paper towel. Slice off both ends, then cut each zucchini lengthwise into quarters to create wedges.

      Set Up Your Breading Station: In three separate shallow bowls, prepare your breading assembly line. Place the all-purpose flour in the first bowl, the beaten eggs in the second bowl, and in the third bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.

        Bread the Zucchini Wedges: Take each zucchini wedge and first dip it into the flour, ensuring it’s completely coated. Shake off any excess flour. Next, dip it into the beaten eggs, allowing the excess to drip back into the bowl. Finally, coat the wedge thoroughly in the panko mixture, pressing gently to adhere. Transfer the coated wedges to the lined baking sheet.

          Bake to Perfection: Lightly spray the breaded zucchini wedges with cooking spray or drizzle a touch of olive oil over them for added crispiness. Place the baking sheet in the preheated oven and bake for 20-25 minutes, turning the wedges halfway through, until they are beautifully golden brown and crispy.

            Make the Ranch Dip: While the zucchini is baking, prepare your ranch dip. In a medium-sized mixing bowl, combine the sour cream, mayonnaise, dried dill, chopped chives, garlic powder, onion powder, salt, black pepper, and lemon juice. Stir until the mixture is smooth and well integrated.

              Serve and Enjoy: Once the zucchini wedges are out of the oven and crispy, transfer them to a serving platter. Serve warm alongside the creamy ranch dip for dipping delight.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  - Presentation Tips: For an attractive presentation, arrange the crispy zucchini wedges in a fan shape on a serving platter and nestle a small bowl of ranch dip in the center. Garnish with a sprinkle of fresh chives or a few lemon wedges for color. Enjoy your dish!