Print

Crispy Parmesan Zucchini Fries with Garlic Aioli Dip

crispy parmesan zucchini fries - featured image
Print Recipe

These crispy parmesan zucchini fries are a quick and easy snack or side dish featuring a cheesy, crunchy crust and tender zucchini inside, served with a creamy homemade garlic aioli.

Ingredients

Scale
  • 3 medium zucchinis, cut into fry shapes (about 1/2 inch thick)
  • 1 cup finely grated parmesan cheese
  • 1 cup panko breadcrumbs (can substitute gluten-free panko)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for drizzling or spraying
  • For the Garlic Aioli Dip:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry the zucchinis thoroughly. Cut them into sticks about 1/2 inch thick and 3-4 inches long, keeping them uniform.
  3. Set up three bowls: one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, salt, and pepper.
  4. Toss each zucchini stick first in the flour, shaking off excess, then dip into the beaten eggs, letting extra drip off, and finally roll in the breadcrumb-parmesan mixture, pressing gently to adhere.
  5. Arrange the coated zucchini sticks evenly on the prepared baking sheet, making sure they do not touch.
  6. Lightly drizzle or spray olive oil over the fries.
  7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Watch closely near the end to avoid burning the parmesan crust.
  8. While the fries bake, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
  9. Serve the zucchini fries hot with a generous side of garlic aioli for dipping.

Notes

Pat zucchini dry before coating to ensure crispiness. Use panko breadcrumbs for a lighter, crunchier crust. Do not overcrowd the baking sheet to avoid soggy fries. Flip fries gently halfway through baking to keep coating intact. Watch the oven closely near the end to prevent burning the parmesan. For a gluten-free option, substitute panko with gluten-free panko or almond flour. For a vegan version, replace eggs with aquafaba and parmesan with vegan parmesan or nutritional yeast.

Nutrition

Keywords: zucchini fries, parmesan zucchini fries, garlic aioli, crispy zucchini, healthy snack, baked zucchini fries, appetizer, easy recipe

Find it online: https://cooksyla.com/crispy-parmesan-zucchini-fries-recipe-easy-homemade-garlic-aioli-dip/