Baked Zucchini Fries with Spicy Mozzarella Dip

Baked Zucchini Fries with Spicy Mozzarella Dip!

I am all about fries and dip. ALL ABOUT IT. So when I was going through the ingredients for the #TABASCO10 Challenge, I knew that I had to figure out a way to make something with a dip. I was considering doing a fennel dip, but ended up keeping it more classic.

Baked Zucchini Fries with Spicy Mozzarella Dip!

I started with Baked Zucchini Fries. Sure you could have fried them, but they really are super crispy when baked and you save a ton of calories. I dipped them in egg and the original TABASCO red sauce. I made my own breadcrumbs from ciabatta bread so I would stay in my 10 allowed ingredients, however you can use panko bread crumbs for a lot less prep time!

Baked Zucchini Fries with Spicy Mozzarella Dip!

And for dipping, I made a crazy easy Spicy Mozzarella Dip! All you have to do is mix everything together, top it with breadcrumbs and bake it with the zucchini fries. That’s right, it all goes in the oven together!

This makes a great appetizer for football season coming up! I used the spicier of all the TABASCO sauces — the original red sauce. With all that heat, the guys won’t even realize they are eating vegetables. 😉

Baked Zucchini Fries with Spicy Mozzarella Dip

Ingredients:

  • 2 large eggs
  • 1 1/2 tablespoons TABASCO Original Red Sauce
  • 3 large zucchini, quartered length wise and cut into fries
  • 3 cups ciabatta bread crumbs (or panko bread crumbs)

 

  • 8 oz mozzarella, shredded
  • 2 tablespoons TABASCO Original Red Sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup ciabatta bread crumbs (or panko bread crumbs)

Directions:

Preheat oven to 425°F. Line a baking sheet with foil and spray with non stick spray. Grease a small baking dish with non stick spray as well. Set aside.

On a large cutting board (or baking sheet), add about a cup of bread crumbs. (You want to work in small batches of bread crumbs so they do not get soggy and not stick to the zucchini.) In a small bowl, whisk together eggs and TABASCO sauce.

Dip each zucchini stick in egg mixture and then into the bread crumbs. Place on tray. Continue until all zucchini sticks are coated in bread crumbs, adding more breadcrumbs as needed. Set aside.

In a small bowl, stir together mozzarella, TABASCO, salt and pepper. Pour mozzarella mixture into prepared baking dish. Top with bread crumbs.

Bake both the zucchini fries and the mozzarella dip for 18 - 20 minutes in preheated oven. You want the zucchini to be slightly browned and the mozzarella to be bubbling. Serve immediately!

 

 

Don’t miss my previous two recipes in the #TABASCO10 Challenge:

Chipotle Chicken Zoodle Salad

Zucchini, Mozzarella & Fried Egg Spicy Breakfast Sandwich

Chicken, Fennel & Zucchini Pasta Salad

 

This post is sponsored by TABASCO, however all opinions are – as always – all my own! Thank you for supporting the brands that I love!