Baked Parmesan Zucchini Fries with Garlic Aioli

For the Garlic Aioli, add Mayonnaise (4 Tbsp) , Greek Yogurt (4 Tbsp) , Garlic (2 cloves) , juice from Lemon (1) , Sea Salt (1/4 tsp) , and Freshly Ground Black Pepper (1/4 tsp) to a small bowl and mix well. Cover and refrigerate for 20-30 minutes while you make the zucchini fries.

Add Panko Breadcrumbs (3/4 cup) , Parmesan Cheese (1/2 cup) , Italian Seasoning (2 tsp) , Fresh Parsley (2 Tbsp) , Sea Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/2 tsp) to a medium bowl, and stir until well combined.

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.