Healthy and quick to make as well! These crispy courgette fries are delicious, and with the herb dip made with our fresh pesto, this is the perfect addition to the drinks board!

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What you need:

• 1 zucchini

• A bowl of panko breadcrumbs

• 50 grams Parmesan cheese

• Paprika powder

• Chili flakes

• Black pepper

• Fresh basil

• 3 eggs

• A splash of olive oil

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For the pesto dip:

• Pesto (see our recipe on the inspiration page)

• A glass of yogurt

• Salt and pepper to taste

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Instructions:

Preheat the oven to 200°C (390°F). Cut the zucchini into long strips. Put some flour in a freezer bag and add the zucchini strips. Shake the bag for about a minute – this helps remove excess moisture. Take the strips out and place them on a plate.

Crack the 3 eggs into a separate bowl and add salt to taste. Finely chop the dill and basil leaves. In a larger bowl, combine the panko with paprika powder, black pepper, chili flakes, grated Parmesan, and the chopped herbs. Mix everything well.

Now it's time to coat the zucchini: dip each strip first into the egg mixture, then into the seasoned panko mix. Place them on a baking tray, making sure they don’t touch each other. Bake the zucchini strips for 30 minutes in the oven.

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For the dip:

Make fresh pesto – it tastes best that way. We previously made a version with arugula, you can find the recipe on our inspiration page. Mix the pesto with full-fat yogurt and the juice of one lime. Stir with a fork – the herb dip is ready. Dip the zucchini fries and enjoy!