They are a great alternative to french fries, and they still have that crunchy exterior. I love these for the texture. The dipping sauce has a ton of flavor and is healthier than a traditional aioli. I used plain Greek yogurt in it to cut the fat. A traditional aioli contains egg yolks and oil and in this dish, I used the Greek yogurt and a touch of mayo for richness.
These are an awesome side if you are trying to be healthy. Try them out!
Prep time: 15 min.
Cook time: 15-20 minutes
For the fries:
2 large zucchini, or 3-4 small/medium sized, cut into 1/2 inch thick sticks, about 3 in. long
3/4 c. panko breadcrumbs
1/4 c. + 1 T. cornmeal
1/2 tsp. oregano
1/2 tsp. garlic powder
salt and pepper
2 eggs, beaten
For the aioli:
1/2 c. nonfat plain Greek yogurt
2 T. mayonnaise
1 clove garlic, chopped
1/4 c. roasted red peppers, chopped
1 1/2 T. chopped Italian flat-leaf parsley
squeeze of lemon juice
2 T. olive oil
salt and pepper
Preheat oven to 425℉. Toss zucchini sticks in egg, and then coat in panko cornmeal mixture. Do this in batches, and place on a rimmed baking sheet with baking rack. Spray with cooking spray before you put the zucchini on the rack. If you don’t have a rack, you can just use a regular baking sheet. I like to use the rack because it ensures extra crispiness.
Once all zucchini sticks are coated, bake for 15-20 minutes, or until golden brown and crispy, turning once throughout baking process.
While fries are baking, make the “aioli”. Combine Greek yogurt, mayo, garlic, roasted red peppers, parsley, and lemon juice in a food processor or blender. Blend for 30 seconds to 1 minute or until smooth, and then stream in olive oil and blend for another 30 seconds. Season with salt and pepper.
Once zucchini fries are done, let them sit for a few minutes to cool a bit and let the coating set. Serve with aioli dipping sauce and enjoy!
This aioli is great to save to spread on sandwiches, or to use as a dipping sauce for chicken or fish.