Crispy Zucchini Fries Garlic Aioli (Print)

Crunchy zucchini fries paired with creamy garlic aioli make a flavorful, crowd-pleasing appetizer.

# Components:

→ Vegetables

01 - 2 medium zucchinis, cut into fry-shaped pieces

→ Breading

02 - 1 cup breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - Salt and freshly ground black pepper, to taste

→ Aioli

07 - 1/2 cup mayonnaise
08 - 2 garlic cloves, finely minced
09 - 1 tablespoon freshly squeezed lemon juice
10 - Salt, to taste

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Combine breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper in a mixing bowl.
03 - Dredge each zucchini fry in the breadcrumb mixture, ensuring an even coating, and arrange them spaced apart on the lined baking sheet.
04 - Bake the coated zucchini for 20 to 25 minutes, flipping once midway, until fries are golden and crisp.
05 - While fries bake, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl until smooth.
06 - Arrange hot zucchini fries on a platter and serve immediately with the garlic aioli for dipping.

# Expert Advice:

01 -
  • Cooks up with pantry spices and basic ingredients
  • Baked not fried for a lighter result with all the crunch
  • Ready in under an hour for a last minute appetizer
  • Vegetarian friendly so everyone can dig in
02 -
  • High fiber and veggie loaded for a nutritious snack
  • You can prep the coating and aioli ahead for parties
  • Great way to use summer zucchini surplus
03 -
  • Coat fries thoroughly and pat crumbs in for the best crunch
  • Cut fries uniformly so they bake evenly
  • Let the garlic aioli stand at room temp for 10 minutes before serving to meld flavors
  • Do not overcrowd your baking tray or fries will steam not crisp
  • Always use parchment so the fries don&apost stick to your tray

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