Crispy Baked Zucchini Fries with Creamy Dill Dip

1. Peel the zucchini and cut it into fry shapes. You don’t have to peel the zucchini if you don’t want to, but I find that the breadcrumbs stick better when the skin is peeled off. 
2. Whisk an egg in a bowl and add a little salt and pepper. For the breadcrumb mixture, combine panko breadcrumbs, Italian breadcrumbs, parmesan, onion powder, garlic powder, Italian seasoning, and salt & pepper.
3. Dip the zucchini in egg and then coat with the breadcrumbs.
4. Drizzle some olive oil on a non-stick baking sheet and then add your zucchini fries. Drizzle with a little more olive oil and bake on 415º for 23 minutes, flipping halfway through.
5. While the zucchini is baking, make the creamy dill dip. Combine mayo, sour cream, dill, lemon juice, a crushed garlic clove, and black pepper. Mix well and serve with the crispy zucchini fries.