You WON'T BELIEVE How Easy It Is To Make Zucchini Fries From Scratch

These Zucchini Fries with a zesty Lemon Aioli are the perfect crunchy, cheesy treat—baked to perfection and bursting with fresh ingredients like organic zucchini, Parmesan, and avocado mayo for a healthier twist on classic appetizer!
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Zucchini Fries With Lemon Aioli
Ingredients:
2 Medium zucchini, organic, rinsed and cut into strips ¼ in thick by 3 inches long
½ cup Aleia’s Gluten Free Italian Bread Crumbs,
¼ cup Gluten Free Flour, Bob’s Red Mill 1 to 1
½ cup freshly grated Parmesan cheese
½ tsp. Salt
1 or 2 eggs
1 2 Tbsp. olive oil

Lemon Aioli Sauce
Ingredients:
½ cup avocado mayonnaise
1 Tbsp. fresh lemon juice, about ½ lemon
Lemon zest from ½ lemon
1 Tbsp. chopped parsley
1 clove garlic, minced
¼ tsp. Dry mustard
Salt

Directions:

Make the aioli sauce first by combining all the ingredients in a bowl and stirring. Refrigerate the sauce until ready to use.

Slice the zucchini into strips and place on a paper towel covered plate and pat with another paper towel on top. Preheat oven to 425 degrees F.

In a shallow dish, combine the bread crumbs, gluten free flour if using, parmesan cheese and salt.

In another small dish whisk the egg and line a baking sheet with parchment paper. Drizzle a tablespoon of oil on the parchment paper and spread the oil around the paper with your hand.

Dip each zucchini stick in the egg to coat. Drain off excess egg and place the stick in the bread crumb mixture and spoon crumbs over to fully coat the stick.

Place the zucchini sticks on the baking sheet and bake at 425 degrees F. for 15 minutes. Add another tablespoon of olive oil and turn fries over using tongs and a spatula. Rub the sticks in the fresh olive oil a little bit to coat.

Bake for another 10 to 15 minutes or until the zucchini fries are golden brown and crispy. Serve warm with the lemon aioli sauce for a scrumptious appetizer.

Save any left over bread crumb mixture covered in the refrigerator. There is a good chance some egg may have dripped into the crumbs.

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Rockin Robin
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