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5 from 1 vote

Mario's Zucchini Fries

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 fries

Ingredients

For the Tomato Aioli

  • 2 large egg yolks reserve the whites for the zucchini fries
  • 1 clove garlic
  • zest and juice of 1 lemon
  • 1 Tablespoon tomato paste
  • 2 Tablespoons warm water
  • 1 cup extra-virgin olive oil
  • kosher salt

For the Zucchini Fries

  • Olive oil cooking spray
  • ½ cup all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1 tablepoon kosher salt
  • 1 ½ cups panko bread crumbs
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 3 large egg whites whipped to very soft peaks
  • 4 medium zucchini trimmed

Instructions

For the Tomato Aioli

  • In a blender, combine egg yolks, garlic, lemon zest and juice, and water and blend until fully combined. Drizzle in olive oil (with motor running )to form a creamy sauce.Season with salt and set aside.

For the Zucchini Fries

  • Preheat oven to 475F. Prepare a baking the sheet with cooking spray.
  • Line up three separate shallow bowls (or pie tins). In the first bowl, combine flour, parsley, chives and salt, Place the whipped egg whites in the In the second bowl, In the third bowl combine panko and Parmigiana-Romano.
  • Slice zucchini into steak fry shaped pieces buy cutting zucchini in half lengthwise and then each half into 3 pieces.
  • Prepare the zucchini for baking by dredging in flour mixture (bowl #1) , then dipping into egg whites (bowl #2) and finally dredging in panko crumbs (bowl #3). Place the coated zucchini on the prepared baking sheet in a single layer and bake until crispy golden brown (approx. 12 minutes) turning half way through.
  • Serve hot with Tomato Aioli sauce.