Description
These crispy Baked Zucchini Fries are a delicious and healthier alternative to traditional fried fries. Coated with a flavorful mixture of panko breadcrumbs, Parmigiano-Reggiano, and Italian seasoning, then baked to golden perfection, they make a perfect appetizer or side dish. Served with a tangy garlic lemon aioli, these fries are crowd-pleasing and easy to prepare in just 30 minutes.
Ingredients
Zucchini Fries
- 2 medium zucchinis
- 1 egg, whisked
- ½ cup panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
Garlic Lemon Aioli
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from 1 lemon (2-3 Tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by coating it with cooking spray or lining it with parchment paper to prevent sticking.
- Prepare Coating Mix: In a small bowl, combine panko breadcrumbs, grated Parmigiano-Reggiano, Italian seasoning, and sea salt. Mix thoroughly to distribute all ingredients evenly.
- Slice Zucchini: Cut each zucchini in half lengthwise. Then cut each half into two pieces widthwise. Slice each piece into 4-6 fry-sized strips, aiming to keep pieces uniform for even baking. Pat the zucchini slices dry with a paper towel to remove excess moisture.
- Coat Zucchini: Dip each zucchini fry into the whisked egg, letting any excess drip off. Then dredge each piece in the breadcrumb and parmesan mixture, pressing lightly to adhere the coating.
- Arrange on Baking Sheet: Place the coated zucchini fries in a single layer on the prepared baking sheet. Repeat this process until all zucchini pieces are coated and arranged.
- Bake Fries: Bake the zucchini fries in the preheated oven for 10 minutes. Then carefully flip each fry and bake for an additional 10 minutes, or until they are crisp and golden brown.
- Prepare Aioli: While the fries bake, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl to make the garlic lemon aioli.
- Serve: Remove zucchini fries from the oven and serve immediately with the garlic lemon aioli on the side. Garnish with fresh parsley for an added touch of flavor and color.
Notes
- Patting the zucchini dry is essential to achieve a crispy crust.
- You can substitute mayonnaise with extra Greek yogurt for a lighter dip.
- For extra crispness, let coated fries rest on a wire rack for a few minutes before baking.
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- Serve fries immediately for best texture, as they may soften if left to sit.
