Baked Parmesan-Crusted Zucchini Fries with Garlic Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp baked zucchini fries coated in a Parmesan and breadcrumb crust, served alongside a creamy garlic aioli perfect for dipping. This Mediterranean-inspired recipe (vegetarian), ready in about 37 minutes, turns medium zucchini, all-purpose flour, large eggs into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Spread 1/2 cup all-purpose flour on a shallow plate. In a second shallow bowl, beat 2 large eggs. In a third bowl, combine 3/4 cup grated Parmesan, 3/4 cup panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
  2. Step 2: Season 2 large zucchini sticks with 1/2 tsp salt. Dredge each zucchini stick first in the flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the Parmesan breadcrumb mixture. Place on the prepared baking sheet.
  3. Step 3: Lightly spray the coated zucchini sticks with olive oil spray. Bake for 20-22 minutes, flipping halfway through, until golden brown and crisp on the edges.
  4. Step 4: Meanwhile, prepare garlic aioli by mixing 1/4 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt in a small bowl until smooth.
  5. Step 5: Serve the baked zucchini fries warm alongside the garlic aioli for dipping.

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