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!
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Author Nicole Crocker
For the aioli:
Olive oil,for drizzling
1-2TablespoonsFresh lemon juice
For the zucchini:
3Medium zucchini,washed, ends cut off and cut into two inch strips
2CupsPanko breadcrumbs,lightly crushed
1/2CupShredded Parmesan cheese
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.