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Crispy Parmesan Crusted Zucchini Fries Recipe with Easy Garlic Aioli Dip

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These crispy Parmesan crusted zucchini fries are a quick and easy snack or appetizer, perfectly paired with a smooth, garlicky aioli dip. They offer a satisfying crunch and a flavorful, homemade touch without any fuss.

Ingredients

Scale
  • 2 medium zucchinis (about 12 ounces or 340 grams), cut into fries
  • ¾ cup freshly grated Parmesan cheese (about 75 grams)
  • 1 cup panko breadcrumbs (about 100 grams)
  • ½ cup all-purpose flour (60 grams) – or almond flour/gluten-free blend for gluten-free
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste
  • ¼ cup olive oil or avocado oil (60 ml) for frying or spraying if baking
  • For the Garlic Aioli Dip:
  • ½ cup mayonnaise (120 grams)
  • 2 cloves fresh garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • Pinch of salt
  • Optional: dash of smoked paprika or cayenne pepper

Instructions

  1. Wash and dry the zucchinis well. Cut off the ends, then slice each zucchini into sticks about 3 inches long and ½ inch thick. Pat dry again with paper towels to remove excess moisture.
  2. Set up breading stations: place flour in one shallow bowl, beaten eggs in a second bowl, and in a third bowl combine panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper. Mix well.
  3. Coat each zucchini stick in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press into the Parmesan-panko mixture, ensuring each fry is well coated. Place on a plate or tray to avoid clumping.
  4. Choose cooking method:
  5. For baking: Preheat oven to 425°F (220°C). Arrange fries in a single layer on a parchment-lined baking sheet. Lightly spray or drizzle with 2 tablespoons olive oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  6. For frying: Heat ¼ cup olive or avocado oil in a skillet over medium heat. Fry fries in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
  7. While fries cook, whisk together mayonnaise, minced garlic, lemon juice, and salt to make the garlic aioli. Adjust seasoning and add smoked paprika if desired.
  8. Serve fries warm with a bowl of garlic aioli for dipping. Optionally, sprinkle extra Parmesan or fresh parsley on top.

Notes

Pat zucchini dry thoroughly to ensure crispiness. Do not overcrowd the pan or baking sheet to avoid soggy fries. Flip fries halfway through cooking for even browning. Freshly grated Parmesan is preferred for best flavor and texture. Garlic aioli can be made ahead and stored in the fridge for up to 3 days. For gluten-free, use gluten-free panko and substitute flour with almond or coconut flour. Air fryer option: cook at 400°F (200°C) for 10-12 minutes, shaking halfway.

Nutrition

Keywords: zucchini fries, Parmesan crusted zucchini, garlic aioli, crispy zucchini, appetizer, snack, easy recipe, vegetarian

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