Description

Crispy Zucchini Fries baked to golden perfection and served with a creamy roasted red pepper garlic aioli. These fries are a healthier alternative to traditional fried snacks, featuring a crunchy panko and cornmeal coating baked in the oven for maximum crispiness. The tangy and flavorful aioli made from Greek yogurt and roasted red peppers provides a delicious, guilt-free dip that complements the zucchini fries perfectly.

Ingredients

Scale

For the Fries:

2 large zucchini, or 3–4 small/medium sized, cut into 1/2 inch thick sticks, about 3 inches long
3/4 cup panko breadcrumbs
1/4 cup + 1 tablespoon cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 eggs, beaten

For the Aioli:

1/2 cup nonfat plain Greek yogurt
2 tablespoons mayonnaise
1 clove garlic, chopped
1/4 cup roasted red peppers, chopped
1 1/2 tablespoons chopped Italian flat-leaf parsley
Squeeze of fresh lemon juice
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot when the zucchini fries are ready to bake.
Prepare Zucchini: Cut zucchini into sticks about 1/2 inch thick and 3 inches long to create uniform fries that cook evenly.
Mix Coating: In a bowl, combine panko breadcrumbs, cornmeal, dried oregano, garlic powder, salt, and pepper.
Coat Zucchini Sticks: Dip zucchini sticks into the beaten eggs first, then dredge them in the breadcrumb and cornmeal mixture until well coated. Work in batches for best results.
Arrange for Baking: Place coated zucchini sticks on a rimmed baking sheet fitted with a baking rack. Lightly spray the rack with cooking spray before placing the zucchini to promote extra crispiness. If you don’t have a rack, use a plain baking sheet but the fries may be less crispy.
Bake Fries: Bake the zucchini sticks for 15-20 minutes until golden brown and crispy, turning them once halfway through the baking time for even cooking.
Make Aioli: While fries bake, add Greek yogurt, mayonnaise, garlic, roasted red peppers, parsley, and lemon juice to a food processor or blender. Blend until smooth, about 30 seconds to 1 minute. Slowly stream in olive oil while blending for an additional 30 seconds until creamy. Season with salt and pepper to taste.
Rest Fries: Once zucchini fries are done, let them cool for a few minutes to allow the coating to set and crisp up further.
Serve: Serve the crispy zucchini fries alongside the roasted red pepper garlic aioli for dipping and enjoy your flavorful, healthy snack!

Notes

Using a baking rack helps air circulate around the fries ensuring they get crispy on all sides.
If you don’t have roasted red peppers on hand, you can roast fresh red peppers or substitute with jarred roasted reds packed in water or oil.
Make sure to cut zucchini into similarly sized sticks so they bake evenly and are done at the same time.
For extra crispiness, you can double coat the zucchini sticks by dipping again in egg and coating mixture before baking.
This recipe can be made gluten free by using gluten-free panko breadcrumbs and cornmeal.
Store leftover aioli in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: zucchini fries, crispy zucchini, baked zucchini fries, roasted red pepper aioli, healthy snacks, vegetarian appetizer