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 (1/4 cup), Greek Yogurt (1/4 cup), 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 (1/2 Tbsp), 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!