Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
Step 2
For the Garlic Aioli, add
Mayonnaise (55 g)
,
Greek Yogurt (60 g)
,
Garlic (2 cloves)
, juice from
Lemon (1)
,
Sea Salt (2 g)
, and
Freshly Ground Black Pepper (as needed)
to a small bowl and mix well. Cover and refrigerate for 20-30 minutes while you make the zucchini fries.
Step 3
Add
Panko Breadcrumbs (35 g)
,
Parmesan Cheese (45 g)
,
Italian Seasoning (3 g)
,
Fresh Parsley (6 g)
,
Sea Salt (3 g)
, and
Freshly Ground Black Pepper (1 g)
to a medium bowl, and stir until well combined.
Step 4
In a separate bowl, add
Farmhouse Eggs® Large Brown Eggs (2)
and beat well. Dip each piece of
Zucchini (4)
in the eggs, then coat in the panko and parmesan mix, before adding to aluminum-lined baking sheet. Repeat with all zucchini strips and spread out in a single layer.
Step 5
Bake for 10 minutes.
Step 6
Remove pan, flip each fry, and bake for an additional 8-10 minutes, or until zucchini is cooked through and breaded outside is crispy and golden brown.
Step 7
Serve warm with garlic aioli. Enjoy!
