What do you do when the garden/farmer’s market/grocery store is overflowing with summer zucchini? Find all the recipes!
Starting with Crispy Zucchini Fries.
Where do you stand with zucchini? It seems to be a love it or leave it kind of veggie – but it’s in such abundance in the summer, you gotta give it a try if you normally leave it. You won’t regret this healthier version of fries that still delivers a huge crunch with lots of added flavor.
While visiting family in Iowa a few months ago, we ordered an unassuming appetizer of zucchini fries that ended up being addictive. Naturally, once zucchini started popping up all over this summer I knew the first recipe I wanted to make!
I absolutely love the crispy exterior of these zucchini fries – made with a combination of spices and panko, then baked until golden brown. Which means no frying, and no guilt! They’re absolutely the perfect pairing to your favorite grilled dinner, burgers, or midday snack attack.
Of course, Crispy Zucchini Fries need their partner in crime: Lemon Chili Aioli.
Creamy, tart, and spicy, this aioli has it all! I love when I can take a couple ingredients and transform them into a tasty accompaniment for a recipe. All you need is a little mayo, lemon, and chili garlic sauce*. Oh, and of course salt, but does that really count as an ingredient?
If you haven’t added chili garlic sauce to your pantry staples, you must! It’s in so many of my favorite recipes (like with crispy cauliflower, and veggie pad thai, and mango spring rolls) and of course now the sauce for these crispy zucchini fries! It adds so much flavor without a lot of effort. Totally not sponsored, for the record, I’m just a super fan.
Excuse me while I take this rainy day to go make a batch of these Crispy Zucchini Fries and a spicy side of Lemon Chili Aioli – because all this talk has me craving them like no other!
P.S. These fries are also super yummy with Chipotle Cilantro Dressing!
More ways to use zucchini:
Crispy Zucchini Fries with Lemon Chili Aioli
- 1/2 cup mayonnaise
- 1 lemon juiced
- 2 teaspoons chili garlic sauce
- Salt to taste
- 3-4 medium zucchini sliced into thin spheres (approx. 24 slices)
- 1 1/2 cups panko
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- ~1 teaspoon coarse sea salt
- 2 eggs whisked
- Aioli: Whisk together mayo, lemon juice, chili garlic sauce, and salt. Adjust salt to taste and set aside.
- Pre-heat oven to 450°F and line a large baking sheet with parchment paper. Combine panko, onion powder, garlic powder, and salt in a bowl and set aside. In another bowl, whisk eggs. In an assembly line fashion, dip the zucchini slices in the egg, then panko mixture. Place evenly spread on baking sheet.
- Bake for 20-22 minutes, flipping halfway between cooking time, until golden and crispy. Serve with aioli immediately.