1. Prepare the Oven and Pan:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a thin layer of olive oil.
2. Cut the Zucchini:
Trim the ends off the zucchini. Slice it in half crosswise, then slice each half lengthwise into quarters. You should end up with 16 fry-shaped pieces.
3. Set Up Your Breading Stations:
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In one small, shallow bowl, beat the egg.
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In a second shallow bowl or plate, combine the grated Parmesan cheese, garlic powder, and Italian seasoning. Mix well.
4. Bread the Zucchini:
Working with one piece at a time:
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Dip the zucchini fry into the beaten egg, allowing any excess to drip off.
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Then, roll it in the Parmesan mixture, pressing gently to help the coating adhere.
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Place the coated fry on the prepared baking sheet. Repeat with the remaining zucchini pieces, arranging them in a single layer without touching.
5. Bake:
Bake for 15 minutes. Carefully flip each fry over. Return to the oven and bake for another 10-15 minutes, or until the fries are golden brown and crispy.
6. Make the Aioli (Optional):
While the fries are baking, combine all aioli ingredients—mayonnaise, lemon juice, minced garlic, parsley, salt, and pepper—in a small bowl. Stir until smooth. Refrigerate until ready to serve.
7. Serve:
Serve the baked zucchini fries immediately while hot and crispy, with the lemon parsley aioli for dipping.
Enjoy!
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