Grilled Zucchini Fries

Zucchini doesn’t always get the credit it deserves. It sits in the produce section, waiting for someone to see past the “healthy vegetable” label and realize it can actually be fun to eat.

That’s where these grilled zucchini fries come in. They’re crispy on the outside, tender inside, and come with a tangy dipping sauce that makes them actually crave-able. Not in a “I’m trying to be good” way, but in a “I could eat the whole plate” way.

The grill adds a smoky char that you just can’t get from the oven. And because they’re cut into thick spears instead of thin rounds, they hold up beautifully over the flames without turning to mush.

Why You’ll Love This Recipe

These zucchini fries are ridiculously easy to make. You’re basically just cutting, seasoning, and grilling. No breading to fall off, no deep fryer to deal with.

They work as a side dish, an appetizer, or even a light main course if you make enough of them. The dipping sauce comes together in two minutes with ingredients you probably already have.

Plus, they’re a great way to use up those monster zucchinis that somehow grew to baseball bat size when you weren’t looking. The bigger ones actually work better here since you want substantial spears.

Ingredients

For the Zucchini Fries:

• 3 medium zucchini (or 2 large)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• ¼ cup grated Parmesan cheese

For the Dipping Sauce:

• ½ cup Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

Instructions

Cut each zucchini in half crosswise, then cut each half into quarters lengthwise to create thick spears. You should end up with 8 spears per zucchini.

Pat the spears dry with paper towels. This helps them get crispier on the grill instead of steaming.

In a large bowl, toss the zucchini spears with olive oil, garlic powder, smoked paprika, salt, black pepper, and cayenne if using. Make sure every spear is well coated.

Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, wait until the coals are covered with white ash.

Place the zucchini spears directly on the grill grates. Arrange them perpendicular to the grates so they don’t fall through.

Grill for 4-5 minutes per side, until you see nice char marks and the zucchini is tender when pierced with a fork. Don’t move them around too much or they’ll stick.

While the zucchini is grilling, make the dipping sauce. Combine Greek yogurt, mayonnaise, lemon juice, minced garlic, and dill in a small bowl. Stir until smooth, then season with salt and pepper to taste.

Transfer the grilled zucchini to a serving platter and immediately sprinkle with Parmesan cheese while they’re still hot. The cheese will get slightly melty and stick to the spears.

Serve warm with the dipping sauce on the side. These are best eaten right away while they’re still crispy from the grill.

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