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
Sea Salt (1/4 tsp)
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.
Panko Breadcrumbs (3/4 cup)
Parmesan Cheese (1/2 cup)
Italian Seasoning (1/2 Tbsp)
Fresh Parsley (2 Tbsp)
Sea Salt (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
to a medium bowl, and stir until well combined.
In a separate bowl, add
Large Eggs (2)
and beat well. Dip each piece of
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!