Pin Crispy zucchini fries with garlic aioli are my answer when I need a crowd-pleasing snack or an easy appetizer that always disappears in minutes. With a shatteringly crisp coating hugging sweet tender zucchini and paired with a cool tangy aioli, they turn a humble vegetable into something craveable. There is minimal prep and you are rewarded with golden fries that even veggie skeptics cannot resist.
Every time I make these for game day or book club, the tray comes back empty and someone always asks for the aioli recipe. I first tested these with my garden zucchini harvest and my family now prefers these over classic fries.
Ingredients
- Zucchini: Choose two medium sized zucchinis for the ideal fry shape. Slice evenly for even baking and the best texture
- Breadcrumbs: Use regular or panko breadcrumbs for crunch. Check freshness for maximum crispiness
- Parmesan cheese: Freshly grated Parmesan builds deep flavor and browns beautifully on the fries. Choose a real block if possible
- Garlic powder: This infuses each bite with warm savory flavor. Make sure your garlic powder is aromatic
- Paprika: Gives a hint of smokiness and deep color. I love Spanish paprika for extra aroma
- Salt and pepper: Essential for seasoning and balance. Taste your crumbs and adjust as needed
- Mayonnaise: Base of the aioli. Use a full fat quality brand for creamy consistency
- Fresh garlic: Two cloves minced for bold garlicky punch. The fresher the garlic the stronger the flavor
- Lemon juice: Adds brightness to the aioli. Freshly squeezed will give the dipping sauce a lift
Instructions
- Prep and Preheat:
- Begin by setting your oven to 425 degrees F or 220 degrees C and lining a baking sheet with parchment paper. This ensures the fries do not stick and helps them crisp up evenly
- Mix the Breading:
- Combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt and pepper in a medium bowl. Stir them well to coat the breadcrumbs with all the flavorings. The mix should smell savory and a little nutty thanks to the cheese
- Coat the Zucchini:
- Cut your zucchini into even fries about the size of steak cut fries. Dip each piece into the breadcrumb mixture, pressing gently to encourage the crumbs to stick well. If you are having trouble getting coverage you can roll them twice or spritz with a little oil
- Bake the Fries:
- Arrange the coated zucchini pieces on the parchment lined tray with space between for airflow. Bake in the hot oven for 20 to 25 minutes, flipping them halfway through with a spatula so all sides get golden and crisp. Watch for deep browning as a sign they are ready
- Make the Garlic Aioli:
- While the fries bake, stir together mayonnaise, minced garlic, fresh lemon juice and a pinch of salt in a small bowl. Taste and add more lemon or garlic if you want extra punch. The aioli thickens as it sits so prepare a little ahead for best flavor
- Serve Hot with Aioli:
- Pile the hot zucchini fries onto a plate or serving dish right out of the oven. Serve immediately with the garlic aioli for dunking for the ultimate crispy creamy bite every time
Pin This aioli was my kitchen experiment one winter and I loved how fresh lemon brightened up the garlicky dip. My kids now ask for extra sauce on the side every time. These fries once saved me when I needed a last minute game night appetizer that felt homemade but stress free.
Storage Tips
Crispy zucchini fries are best hot from the oven. If you have leftovers store them in an airtight container in the fridge. Lay a paper towel underneath to absorb moisture. Reheat in a toaster oven or air fryer to restore crispiness. Microwaving works but they will soften slightly
Ingredient Substitutions
If you need to skip dairy try nutritional yeast in place of Parmesan. For a gluten free option swap regular breadcrumbs for your favorite GF version. The aioli can also be made with Greek yogurt for protein and a light tang that pairs beautifully with the fries
Serving Suggestions
I like to serve these alongside sliders as a fun side or as a fancy snack for happy hour. They pair well with anything grilled or as a veggie addition on a picnic spread. You can also dress them up with fresh herbs like parsley or basil for a pop of color
Cultural and Historical Context
Zucchini fries are an imaginative spin on classic American comfort food swapping out potatoes for a low calorie summer vegetable. This method dates back to the rise of oven baked alternatives for classic finger foods in recent decades. Garlic aioli has European roots often found in Spanish and French cuisine and it perfectly complements the mild zucchini
Pin These crispy zucchini fries are a go to when I want something satisfying flavorful and secretly nutritious. Their easy prep and irresistible texture make them a standout for weeknights parties and everything in between. You may never look at zucchini the same way.
Recipe Questions
- → How do I make zucchini fries extra crispy?
For added crunch, include a tablespoon of flour in the breadcrumb mixture and ensure the fries are evenly coated before baking at high heat.
- → Can I air fry the zucchini fries instead of baking?
Yes, you can air fry at 400°F for 10-15 minutes, shaking halfway, until they reach desired crispiness.
- → What can I use instead of Parmesan cheese?
Substitute with grated Pecorino Romano or a dairy-free alternative for a similar salty, savory kick.
- → Is there a lighter alternative to mayonnaise in the aioli?
Greek yogurt can replace mayonnaise in the aioli, resulting in a lighter and tangier dip.
- → How do I store and reheat leftover zucchini fries?
Refrigerate in an airtight container and reheat in the oven or air fryer to retain crunchiness before serving.