Parmesan Zucchini Fries with Paleo Ranch Dressing

These Parmesan Zucchini Fries were a huge hit in our house, and a great way to use the zucchinis that friends and family recently gave us from their gardens.

We made two pans of the fries and Scott, Emma, and I ate every single one of them.

Plus, it was such a treat to have homemade Ranch Dressing. Due to my family's dietary sensitivities, we don't usually have Ranch in our house. This recipe is Paleo, dairy-free, and gluten-free. And, it's 100% delicious.


Parmesan Zucchini Fries


  • 3 small zucchinis
  • 2 eggs
  • 1 pinch salt
  • 3 dashes of ground black pepper
  • 2 cups Japanese panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • Ranch dressing


  • Preheat oven to 425°F. Slice the zucchinis into 3-inch length by 1/2-inch thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
  • In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs.
  • Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.
  • Bake, rotating sheets and turning the zucchini fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.

Recipe Source: Rasa Malaysia

Paleo Ranch Dressing


  • 3/4 cup paleo mayonnaise (such as avocado oil mayo)
  • 24 Tablespoons coconut milk, unsweetened cashew milk, or water
  • 1 1/2 teaspoon apple cider vinegar
  • 1 Tablespoon fresh dill or 1/4 tsp dried dill
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/41/2 teaspoon salt (I like more salt!)
  • 1/2 teaspoon black pepper


  • In a small bowl or a jar, combine mayonnaise, 2 Tbsp milk or water, cider vinegar, dill, garlic & onion powder, salt, and pepper.
  • Whisk or blend together until smooth.
  • Taste and add additional salt, pepper, or seasonings to taste.
  • Add additional milk/water if desired for a thinner consistency.
  • Ranch dressing will keep for 1 week covered in the refrigerator.

Recipe Source: One Lovely Life

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