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Crispy Parmesan Zucchini Fries with Smoky Aioli

These gluten-free zucchini fries bake up surprisingly crisp with a savory Parmesan and panko coating. Served with a quick, smoky garlic aioli, they are the perfect dippable, crunchy party appetizer that everyone will love.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini, cut into fry-sized sticks
  • 1/2 cup gluten-free panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 large eggs, beaten
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • Olive oil or cooking spray for baking sheet

Equipment

  • Baking sheet
  • Parchment paper
  • Paper towels
  • Shallow bowls (2)
  • Mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pat the zucchini sticks completely dry with paper towels to ensure crispiness.
  3. In a shallow bowl, mix the panko, Parmesan, smoked paprika, garlic powder, and a pinch of salt and pepper.
  4. Place the beaten eggs in a separate shallow bowl.
  5. Dip each zucchini stick into the beaten egg, letting excess drip off, then roll in the panko mixture, pressing gently to coat. Place on the prepared baking sheet.
  6. Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
  7. While the fries bake, make the aioli: In a small bowl, stir together the mayonnaise, minced garlic, lemon juice, and an extra pinch of smoked paprika. Season with salt and pepper to taste. Chill until ready to serve.
  8. Serve the warm zucchini fries immediately with the smoky aioli for dipping.

Notes

For extra crispiness, ensure the zucchini is very dry before breading. The aioli can be made up to 3 days ahead. Leftover fries are best reheated in an air fryer or toaster oven to restore crispness. You can use this same breading mixture for cauliflower or chicken tenders.