If you happened to see my post last week for these super-yummy Spinach Pesto Grilled Cheese Sandwiches, then you might have noticed they were accompanied by a stack of zucchini strips, encrusted in a Panko-Parmesan-fresh-herb-goodness and baked-to-perfection! Or what I’m referring to as Baked Parmesan Zucchini Fries with the all-too-important-to-skip Garlic Aioli!
Essentially the grilled cheese sandwiches were part one to this veggie-garlic-infused duo. As in, make the two together!
I’m sure you’ve seen several recipes floating around the internet for baked zucchini fries or chips, and you’ve likely even made them before or have a killer go-to recipe that you love. BUT, have you made them with a side of garlic aioli? Because that my friend, is what makes these baked veggies feel less like a healthy alternative, and more like a yes-please-give-me-the-zucchini-over-regular-potato-fries-anyday option!
The garlic aioli comes together in a matter of minutes with just a little Greek yogurt, mayo, lemon juice, garlic {duh}, salt and pepper. And while I can’t help but feel like it’s a necessity for these baked zucchini fries, I also found that a little goes a long way – which means leftovers! 🙌🏻 We had nearly half the recipe below left and it made for a great alternative to mayo on toasted sandwiches – sooooo good!
These Baked Parmesan Zucchini Fries would also be a great appetizer if you’re planning a dinner party anytime soon! For some of other favorite veggie sides, check out the links below!
Favorite Veggie-Focus Sides & Appetizers 🥑🍠🥒🥕
- Honey Balsamic and Herb Roasted Carrots
- Quinoa White Bean Cheese and Kale Salad
- Vegan Zucchini Sweet Potato Rolls
- Baked Sweet Potato Fries
Baked Parmesan Zucchini Fries with Garlic Aioli
Ingredients
- 3/4 cup Panko crumbs
- 1/3 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 2 tbsp fresh parsley finely chopped
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 4 small zucchini cut in half and quartered lengthwise
- 2 large brown eggs
- GARLIC AIOLI:
- 1/4 cups mayonnaise
- 1/4 cup Greek yogurt
- 2 small garlic cloves minced
- 3/4 tbsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Instructions
- Preheat oven to 425 degrees.
- For the Garlic Aioli, add all ingredients to small bowl, mix well, cover and refrigerate for 20-30 minutes while you make zucchini fries.
- For the Zucchini Fries, line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
- Add Panko crumbs, Parmesan cheese, Italian seasoning, parsley, salt and black pepper to medium bowl, stir until well combined.
- 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.
- 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.
- Serve warm with garlic aioli.
Nutrition
Garlic Aioli recipe adapted from Cooking with Curls.
