Zucchini fries are a delicious and healthier alternative to traditional potato fries, offering a light and crispy texture without deep-frying.
Baking them in the oven keeps them crispy and less greasy, while the homemade garlic aioli adds a creamy, savory dip.
This recipe is perfect for a quick snack or appetizer that's easy to prepare and customize with your favorite herbs and spices.
Why You’ll Love This Recipe
- Baking at a high temperature crisps the coating without sogginess, ensuring satisfying crunch.
- Using a combination of panko breadcrumbs and Parmesan for the coating adds great texture and flavor.
- The garlic aioli dip enhances the flavor with richness and a hint of tang, balancing the crispy zucchini fries.
Crispy Baked Zucchini Fries with Garlic Aioli
These crispy baked zucchini fries are an easy, healthy snack served with a flavorful homemade garlic aioli. Perfect for dipping and sharing!
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings (about 24 zucchini fries)
Ingredients
- 2 medium zucchini (about 14 oz/400 g), cut into 3-inch sticks
- 1/2 cup (60 g) panko breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning or dried oregano
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1/2 cup (120 g) mayonnaise
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare Zucchini Fries Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
- Make Coating In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Dip Zucchini In another bowl, beat the eggs. Dip each zucchini stick in the egg, letting excess drip, then coat evenly with the breadcrumb mixture.
- Bake Fries Arrange coated zucchini sticks in a single layer on the baking sheet. Drizzle with 2 tablespoons olive oil. Bake for 18 to 20 minutes, turning halfway through, until fries are golden and crispy.
- Prepare Garlic Aioli While fries bake, mix mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
- Serve Serve the crispy zucchini fries immediately with the garlic aioli for dipping. Enjoy!
Helpful Tips
- For extra crispiness, pat the zucchini sticks dry before coating to remove excess moisture.
- Use room-temperature eggs to help the coating stick better.
- The Parmesan cheese adds flavor and crisp texture, but omit it for a nut-free option.
- If cooking for someone with egg allergy, substitute the egg wash with a plant-based alternative like aquafaba (chickpea water).
- Make sure to serve the fries shortly after baking to maintain crispiness, as they may soften over time.
Storage and Make-Ahead
Store any leftover zucchini fries in an airtight container in the refrigerator for up to 2 days.
Reheat in a preheated oven at 400°F (200°C) for 5-7 minutes to regain crispiness; avoid microwaving to prevent sogginess.
Keep the garlic aioli dip refrigerated and consume within 3 days.
Frequently Asked Questions
Can I make zucchini fries ahead of time?
You can prepare the coating and zucchini sticks ahead, but bake just before serving to keep fries crispy.
Can I freeze baked zucchini fries?
Freezing is not recommended as they tend to lose crispiness and become soggy when thawed.
Is this recipe gluten-free?
This recipe uses panko breadcrumbs, which usually contain gluten. Substitute with gluten-free breadcrumbs to make it gluten-free.
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