Baked Parmesan Zucchini Fries with Garlic Aioli

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.

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.

Bake for 10 minutes.

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.

Serve warm with garlic aioli. Enjoy!