Baked Zucchini Fingers with Cashew Dill Ranch

Baked Zucchini Fingers with Cashew Dill Ranch

This is a riff on chicken fingers with ranch dip. A fun game-day finger food or perfect for kids served with organic ketchup.

Baked Zucchini Fingers with Cashew Dill Ranch





3 medium zucchini, cut into 3-inch sticks
1 cup almond flour
1/4 cup quinoa or brown rice flour
1/2 tsp. garlic powder
1/2 tsp. paprika (try smoked!)
1/4 tsp. fine sea salt
Dash cayenne (optional)
2 eggs, beaten + splash of water
Avocado or coconut oil spray


1 cup raw cashews
1 small clove garlic, minced
1-2 tablespoon lemon juice (to taste)
1/4 cup filtered water
1/4 cup fresh dill (or basil)
1/4 cup parsley
2-3 scallions
1/4 tsp. fine sea salt
Freshly ground black pepper


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray generously with avocado oil.

  • In a shallow medium bowl or pie plate, mix together almond flour, quinoa flour, garlic powder, paprika, sea salt, and cayenne (if using). 

    In another medium bowl or pie plate, whisk together the eggs with a splash of water until well beaten. 

  • Using your fingers, take one piece of zucchini and dip it into the egg, followed by the flour mixture. Make sure the zucchini is fully coated, but it also shouldn't be too thick. 

  • Place each piece of zucchini on prepared baking sheet, making sure not to crowd the pan. 

  • Generously spray tops of the zucchini with the avocado oil spray. 

  • Bake for 20-25 minutes, flipping halfway through, until golden brown. To get them extra crispy, run under the broiler for a minute or two at the end of cooking. 

  • For the ranch, add cashews to a small bowl and soak in warm water for at least one hour (up to four). This softens the cashews, making them easier to process. 

  • Drain cashews, rinse well, and add to a blender along with the garlic, lemon juice, salt, pepper, and a 1/4 cup water. Blend until smooth and creamy - you want it the consistency of ranch dressing! Add a splash or two more water if needed. Add dill, parsley, and scallions and blend for another 30 seconds. Taste for seasoning and refrigerate until using. The flavors will blend together as it sits. 


Recipe developed for SWW® by Erin Parekh