Crisp Parmesan zucchini sticks with a bright, garlicky herb aioli.
Garlic Parmesan Zucchini Fries with Aioli
Oven-crisp zucchini fries coated in Parmesan and panko, with a lemony garlic aioli for dipping.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Serves
- 4
- Level
- Easy
I love serving these zucchini fries as a lighter alternative to traditional fries. The Parmesan-panko coating gets beautifully crisp in the oven, and the simple garlic aioli makes them feel a little more special.
The recipe
Ingredients
For the Zucchini Fries
For the Herb Aioli
Method
-
1
Heat the oven to 425°F. Place a wire rack over a baking sheet, or line the sheet with parchment.
-
2
Cut the zucchini into fry-shaped sticks and pat them very dry.
-
3
Place the flour in one shallow bowl and whisk the eggs in another.
-
4
In a third bowl, mix the panko, Parmesan, garlic powder, herbs, salt and pepper.
-
5
Coat each zucchini stick lightly in flour, dip in egg, then press into the Parmesan-panko mixture.
-
6
Arrange the zucchini in a single layer and lightly spray with olive oil.
-
7
Bake for 18–22 minutes, turning once, until deeply golden and crisp.
-
8
Stir together the mayonnaise, garlic, lemon juice, herbs and salt.
-
9
Serve the zucchini fries immediately with the aioli.
Notes
If your zucchini are very large and seedy, use smaller ones instead; they contain less water and crisp more easily.
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