Baked Parmesan Zucchini Fries with Garlic Aioli
Prep time
Cook time
Total time
These Baked Parmesan Zucchini Fries with Garlic Aioli make for a delicious side or lovely appetizer!
Recipe type: Side/Appetizer
Serves: 4
  • ¾ cup Panko crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 tsp Italian seasoning
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 4 small zucchini, cut in half and quartered lengthwise
  • 2 large brown eggs
  • ¼ cups mayonnaise
  • ¼ cup Greek yogurt
  • 2 small garlic cloves, minced
  • ¾ tbsp lemon juice
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper
  1. Preheat oven to 425 degrees.
  2. For the Garlic Aioli, add all ingredients to small bowl, mix well, cover and refrigerate for 20-30 minutes while you make zucchini fries.
  3. For the Zucchini Fries, line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
  4. Add Panko crumbs, Parmesan cheese, Italian seasoning, parsley, salt and black pepper to medium bowl, stir until well combined.
  5. In separate bowl, add eggs and beat well. Dip each zucchini fry in eggs, then coat in Panko/Parmesan mix, before adding to aluminum lined baking sheet. Repeat with all zucchini strips and spread out in a single layer.
  6. Bake for ten minutes, then remove pan, flip each fry, and bake additional 8-10 minutes or until zucchini is cooked through and breaded outside is crispy/golden brown.
  7. Serve warm with garlic aioli.
Nutrition Information
Serving size: 1 Calories: 126 Fat: 6 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 11 Sugar: 2 Sodium: 460 Fiber: 2 Protein: 9 Cholesterol: 103
Recipe by Lemons and Basil at