Cheesy Baked Zucchini Strips with Dill Mayo

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These Cheesy Baked Zucchini Strips are a guilt‑free twist on classic fries—crispy on the outside, tender on the inside, and smothered in a creamy, dill‑infused cheese topping. First, zucchini ribbons are lightly seasoned, salted to draw out moisture, then baked until just starting to brown. A quick mix of mayonnaise, fresh garlic, dill, and grated cheese transforms into a rich, golden crust when returned to the oven. The result is an addictive appetizer or side that celebrates zucchini’s mild sweetness and pairs beautifully with grilled meats, sandwiches, or a simple green salad.

Preparation, Cook, and Total Times

  • Preparation Time: 20 minutes (slicing, salting, and mixing the topping)

  • Initial Bake Time: 15 minutes at 180 °C (360 °F)

  • Topping & Final Bake Time: 7 minutes at 180 °C (360 °F)

  • Total Time: Approximately 45 minutes (including resting time)

Yield

Makes 4 servings as an appetizer or side dish.

Cuisine

Modern European‑inspired vegetable side.

Full List of Ingredients

  • Zucchini Strips:

    • 2 medium zucchini (about 500 g total), ends trimmed and cut into 1 cm‑wide strips

    • 5 g fine salt (for drawing out moisture)

    • 1 tbsp vegetable oil

    • 1/2 tsp garlic powder

    • 1/2 tsp smoked or sweet paprika

    • Freshly ground black pepper, to taste

  • Cheese‑Dill Mayo Topping:

    • 100 g hard cheese (e.g., mozzarella or cheddar), finely grated

    • 30 g (2 tbsp) mayonnaise

    • 2 cloves garlic, finely minced

    • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

    • Pinch of salt and pepper, to taste

Step‑by‑Step Cooking Directions

  1. Prepare & Salt the Zucchini:

    • Place the zucchini strips in a large bowl. Sprinkle with 5 g salt, tossing to coat. Let rest 15 minutes; the salt will draw out excess water for crispier baking.

  2. Dry & Season:

    • Preheat your oven to 180 °C (360 °F). Line a baking sheet with parchment paper and brush lightly with vegetable oil.

    • Drain any liquid from the zucchini, then pat each strip dry with paper towels. Return to the bowl and toss with 1 tbsp oil, garlic powder, paprika, and a few grinds of black pepper.

  3. Initial Bake:

    • Spread the seasoned zucchini in a single layer on the prepared sheet. Bake on the center rack for 15 minutes, until the edges begin to brown and the centers are tender when pierced.

  4. Make the Cheese‑Dill Mayo Topping:

    • While the zucchini bakes, combine the grated cheese, mayonnaise, minced garlic, chopped dill, and a pinch of salt and pepper in a small bowl. Stir until smooth and homogenous.

  5. Top & Final Bake:

    • Remove the zucchini from the oven. Using a small spoon or offset spatula, spread a thin, even layer of the cheese‑dill mayo mixture over each strip.

    • Return to the oven and bake 5–7 minutes more, until the cheese topping is bubbling and lightly golden.

  6. Serve:

    • Transfer strips to a serving platter. Garnish with extra dill or a squeeze of fresh lemon juice, if desired. Serve hot.

Nutritional Information (Per Serving, Approximate)

  • Calories: 220 kcal

  • Total Fat: 16 g (Saturated: 4 g)

  • Cholesterol: 15 mg

  • Sodium: 550 mg

  • Total Carbohydrates: 10 g (Fiber: 2 g; Sugars: 4 g)

  • Protein: 8 g

Origins and Popularity of the Recipe

Baked vegetable strips have gained popularity as a healthier alternative to fried snacks, drawing inspiration from Middle Eastern“batata harra”spiced potatoes and Italian vegetable gratins. The combination of zucchini and cheese echoes classic French gratin techniques, where thinly sliced produce is layered with creamy sauces and cheese before baking. Social media food trends have further amplified these dishes, making them a staple for home cooks seeking vegetable‑forward, crowd‑pleasing sides.

Reasons Why You’ll Love This Recipe

  • Quick & Easy: Minimal prep with a two‑step bake.

  • Vegetable Highlight: Showcases zucchini’s delicate flavor.

  • Creamy & Crisp: Contrast between tender zucchini and golden cheese topping.

  • Make‑Ahead Friendly: Assemble the topping in advance and bake just before serving.

  • Family‑Approved: A kid‑friendly way to enjoy veggies.

Health Benefits

  • Low‑Calorie Veggie Base: Zucchini is high in water and fiber, filling you up with few calories.

  • Antioxidant Boost: Garlic and paprika deliver immune‑supporting phytonutrients.

  • Calcium & Protein: Cheese topping provides bone‑strengthening nutrients.

  • Heart‑Healthy Fats: Moderate use of oil and mayo balances flavor and nutrition.

Serving Suggestions

  • Dips: Pair with tzatziki, ranch, or marinara sauce for dunking.

  • Mains: Serve alongside grilled chicken, fish, or a vegetarian grain bowl.

  • Appetizer Platter: Include with roasted red peppers, olives, and hummus for a mezze board.

  • Salad Side: Complement this warm side with a crisp spinach‑strawberry salad.

Cooking Tips

  • Even Strips: Use a mandoline or a sharp knife to ensure uniform thickness for even baking.

  • Don’t Skip Salting: Removing moisture is key to preventing soggy strips.

  • Oil Quantity: Too much oil can weigh down the zucchini—use just enough to coat.

  • Cheese Choice: A firmer cheese (like cheddar) gives a crisper topping; mozzarella melts creamier.

  • Watch the Final Bake: Cheese can brown quickly—stay close and remove as soon as it bubbles.

Variations to Try

  • Spicy Kick: Stir ¼ tsp chili flakes or smoked chipotle powder into the topping.

  • Herb Swap: Use chopped basil, oregano, or chives instead of dill.

  • Vegan Version: Replace cheese with a vegan shreds and mayonnaise with cashew cream.

  • Italian Style: Add a sprinkle of grated Parmesan and a drizzle of pesto after baking.

  • Crunchy Topping: Mix 1 tbsp panko breadcrumbs into the cheese spread for extra texture.

Conclusion

Cheesy Baked Zucchini Strips with Dill Mayo turn humble summer squash into a showstopping side dish or snack. With two simple baking steps and a luscious cheese‑mayo topping, this recipe elevates zucchini’s natural sweetness and makes it irresistible—even for veggie skeptics. Keep the ingredients on hand for quick entertaining or a satisfying weeknight treat.

Comprehensive FAQ

  1. Can I use yellow squash instead of zucchini?
    Yes—yellow squash works equally well; adjust bake time if slices are thicker.

  2. Why do I salt the zucchini first?
    Salting draws out excess water, ensuring crisp edges and preventing a watery bake.

  3. Can I prepare the topping ahead?
    Absolutely—mix the cheese‑dill mayo up to 24 hours in advance and refrigerate.

  4. What if I don’t have dill?
    Substitute parsley, basil, or chives for a fresh herb flavor.

  5. How do I prevent sticking?
    Grease the parchment lightly and ensure zucchini strips are dry before oiling.

  6. Can I freeze leftovers?
    Not recommended—the topping and zucchini lose texture when thawed. Enjoy fresh.

  7. My topping didn’t brown—what went wrong?
    Broil for 1–2 minutes at the end (watch carefully) to achieve a golden crust.

  8. Is this gluten‑free?
    Yes—zucchini, oil, cheese, and mayo are naturally gluten‑free. Always check labels.

  9. How do I make it dairy‑free?
    Use vegan cheese and a plant‑based mayo alternative.

  10. Can I double this recipe?
    Yes—use two baking sheets and rotate halfway through for even cooking.

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