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Home » Baked Zucchini Fries {with garlic aioli}

Baked Zucchini Fries {with garlic aioli}

August 14, 2014 by Nicole Crocker 3 Comments

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It always seems like the most abundant veggie in our garden is zucchini. With zucchini coming out of our ears I’ve been trying to find some new tasty recipes to try. These Baked Zucchini Fries {with garlic aioli} is one that I created from another favorite recipe of mine for asparagus fries. I made the asparagus fries a couple months ago and they disappeared in minutes so I decided to try it out with zucchini. Success!

Baked Zucchini Fries {with garlic aioli}

What makes these Zucchini Fries so delicious? 

A layer of panko bread crumbs, freshly grated parmesan cheese and chopped parsley give these zucchini fries the perfect crunch. Dip them in a little garlic aioli and you’re going to find it difficult to not eat the whole batch!

Baked Zucchini Fries {with garlic aioli}

How do you get  Zucchini Fries to be nice and crispy? 

The trick to making sure that your Zucchini Fries crisp up in the oven is to lightly spray them with cooking spray.  The oil brown more quickly in the oven and give your Zucchini Fries a nice crunchy layer.

Baked Zucchini Fries {with Garlic Aioli}

Baked Zucchini Fries {with garlic aioli}
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Baked Zucchini Fries {with garlic aioli}

A layer of panko bread crumbs, freshly grated parmesan cheese and chopped parsley give these zucchini fries the perfect crunch. Dip them in a little garlic aioli and you're going to find it difficult to not eat the whole batch! 
Course Appetizer
Cuisine American
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Total Time 55 minutes minutes
Servings 6 people
Calories 161kcal
Author Nicole Crocker

Ingredients

For the aioli:

  • 1 Head garlic
  • Olive oil ,for drizzling
  • 3/4 Cup Mayonnaise
  • 1-2 Tablespoons Fresh lemon juice

For the zucchini:

  • 3 Medium zucchini ,washed, ends cut off and cut into two inch strips
  • 3 Large Egg whites
  • 1 1/2 Tablespoons Mayonnaise
  • 2 Cups Panko breadcrumbs ,lightly crushed
  • 2 Tablespoons Flat-leaf parsley ,chopped
  • 1/2 Cup Shredded Parmesan cheese
  • Cooking spray

Instructions

Make the aioli:

  • Preheat the oven to 400ºF.
  • Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.
  • Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve.

Make the zucchini:

  • Reduce the oven to 375ºF. Line a baking sheet with parchment paper or aluminum foil.
  • In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo will help the eggs adhere to the zucchini.)
  • In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.
  • Dip each zucchini spear in the egg mixture until it's completely coated then dredge it in the breadcrumb mixture, pressing to secure them to the zucchini. Transfer the zucchini to the prepared baking sheet. Repeat the breading process with the remaining zucchini, spacing them about 1/2 inch apart on the baking sheet. Lightly spray the zucchini with cooking spray and bake them for 20-25 minutes until golden brown and crispy.
  • Remove the zucchini fries from the oven and serve them immediately with the prepared garlic aioli.

Nutrition

Calories: 161kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 338mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 19.3mg | Calcium: 153mg | Iron: 1.5mg

Recipe was adapted from Just a Taste.


Directions: Make the aioli: Preheat the oven to 400ºF. Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened. (See this recipe for Roasted Garlic Macaroni and Cheese for additional step-by-step photos for roasting garlic.) Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve. Make the asparagus: Reduce the oven to 375ºF. Line a baking sheet with parchment paper. In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo helps the eggs adhere to the asparagus.) In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese. Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy. Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.Directions: Make the aioli: Preheat the oven to 400ºF. Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened. (See this recipe for Roasted Garlic Macaroni and Cheese for additional step-by-step photos for roasting garlic.) Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve. Make the asparagus: Reduce the oven to 375ºF. Line a baking sheet with parchment paper. In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo helps the eggs adhere to the asparagus.) In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese. Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy. Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.

These Baked Zucchini Fries {with garlic aioli} are great healthy alternative to regular french fries and a great way to get some healthy veggies into the picky eater in your life!

Looking for more zucchini recipes? Click on the link below for my Secret Ingredient Zucchini Bread.

{Secret Ingredient} Zucchini Bread{Secret Ingredient} Zucchini Bread

I will be sharing this recipe at the following link parties:

I’m Lovin it

Sweet and Savoury Sunday

Wow us Wednesdays

Create it Thursday

Strut your Stuff

Filed Under: Side Dishes, Vegetables Tagged With: garlic aioli, how to make Zucchini Fries crispy

Comments

  1. Heather says

    August 18, 2014 at 12:13 pm

    I can never ever grow zucchini, which is totally weird, but because everyone else I know can, I always have a bunch. These zucchini fries look wonderful plus I never pass up the opportunity for aoli!

    Reply
    • Nicole Crocker says

      August 18, 2014 at 2:32 pm

      Thanks Heather. We’ve had difficulty in past years with growing zucchini as well. (not sure why) You’re right though… someone always seems to have an overload of them to share. Once the garden zucchini are gone I will definitely be taking a trip to the market to make these again. I can’t get enough of that aioli either!

      Reply
  2. Laura@Baking in Pyjamas says

    August 24, 2014 at 1:52 pm

    Yum, that looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
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