Ingredients
Scale
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
