Zucchini Corn Fingers with Yogurt Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 35 minutes, combines 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Brush each zucchini corn finger with 2 tbsp olive oil.
  6. Step 6: Bake for 18-20 minutes until golden and firm, flipping halfway through for even browning.
  7. 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.
  8. Step 8: Serve the warm zucchini corn fingers alongside the yogurt dip for dipping.

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