Zucchini Corn Fingers with Yogurt Dip
Baked zucchini and sweet corn fingers served with a tangy yogurt dip, a fun and healthy finger food for kids and adults alike. This mediterranean-inspired breakfast (vegetarian) ready in about 35 minutes combines (about 300g) medium zucchini, fresh corn kernels, all-purpose flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (about 300g) medium zucchini
- 1 cup fresh corn kernels
- 1/2 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp fresh dill, chopped
Instructions
- Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Step 2: Grate 2 medium zucchinis using the large holes of a box grater, then place in a clean towel and squeeze out excess moisture.
- Step 3: In a large bowl, combine the grated zucchini, 1 cup fresh corn kernels, 1/2 cup all-purpose flour, 1/3 cup grated Parmesan cheese, 1 large egg, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until a thick batter forms.
- Step 4: Using your hands, form the mixture into finger shapes about 3 inches long and 1 inch thick, placing them evenly spaced on the prepared baking sheet.
- Step 5: Brush each zucchini corn finger with 2 tbsp olive oil.
- Step 6: Bake for 18-20 minutes until golden and firm, flipping halfway through for even browning.
- Step 7: Meanwhile, in a small bowl, mix 1/2 cup plain Greek yogurt with 1 tbsp lemon juice and 1 tsp chopped fresh dill to make the dip.
- Step 8: Serve the warm zucchini corn fingers alongside the yogurt dip for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Corn Fingers with Yogurt Dip take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Zucchini Corn Fingers with Yogurt Dip?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Zucchini Corn Fingers with Yogurt Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Corn Fingers with Yogurt Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini Corn Fingers with Yogurt Dip vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
