Using a spiralizer fitted with the large shredding blade, cut zucchini and summer squash into spiral noodles. Coarsely chop noodles into 5" pieces.

Preheat air fryer to 400 degrees F. To a shallow dish, add flour and season with salt. To a separate shallow dish, add eggs and beat lightly until smooth. In a third shallow dish, combine bread crumbs and za'atar seasoning.

In batches, dredge squash noodles in flour and shake off excess. Repeat process with eggs and bread crumb mixture. Spray air fry basket with cooking spray and arrange fries in basket, making sure not to overcrowd. Spray top of fries lightly with cooking spray.

Cook 10 minutes, until crispy, shaking halfway through. Meanwhile, in a medium bowl, combine yogurt and parsley. Zest half of lemon and squeeze 2 teaspoons lemon juice into yogurt mixture. Transfer fries to a paper towel-lined dish. Repeat dredging and cooking process with remaining squash noodles. Serve fries with yogurt sauce.

Source: Hannaford fresh Magazine, May June 2024