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    Home » Vegetable Recipes

    June 29, 2022 Appetizer Recipes

    Baked Zucchini Sticks with Garlic Aioli

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    The summer months when the garden is bursting with produce are some of my favorite cooking months. To be clear, we don't have much of a garden (unless you count planters on a downtown Chicago patio!), but you get the idea! The grocery stores and farmers' markets are bountiful, and I can't help but want to cook! These Baked Zucchini Sticks with Garlic Aioli are a great way to use summer zucchini to create a delicious side or snack. Plus, they're veggies, so there's nothing wrong with eating the whole batch!

    As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

    A basket of baked zucchini sticks with a small bowl of garlic aioli dipping sauce.

    If you're looking for a few other great summertime recipes, check out my Pasta with Burst Cherry Tomatoes, Simple Summer Frosé, and these Corn and Zucchini Fritters!

    Ingredients

    The zucchini is the star of the show with this recipe! There are just a few other ingredients you'll need.

    Ingredients for baked zucchini sticks in small bowls.
    • Zucchini: 3 medium, or 2 large zucchini will be perfect. You'll want to cut these into ½ inch x 3 ½ inch "sticks" or "fries". Ideally you want these to all fit on one baking sheet, so keep that in mind! This would also work with yellow summer squash.
    • Breadcrumbs: I like to use Panko Breadcrumbs but you could also make your own breadcrumbs (a great way to use up some crusty, past-its-prime bread, if you have some!).
    • Egg whites: this will be your binder to help the breadcrumb mixture stick to the zucchini.
    • Mayonnaise: this will be the base of your aioli. I like to use a low-fat mayo, but use whatever you prefer!
    • Garlic cloves: needed for the aioli. I do not recommend using garlic powder instead of minced garlic cloves. Make sure you're keeping texture in mind.
    • Lemon juice: fresh-squeezed is always best!
    • A few pantry spices including salt, pepper, garlic powder, onion powder, and paprika.

    See recipe below for full list of ingredients and directions.

    Instructions

    First we'll bread the zucchini, then bake and enjoy!

    Cut zucchini sticks on a wooden cutting board.

    Chop the zucchini into "sticks" or "fries" approximately ½ inch x 3 ½ inch. Let them rest on a paper towel to soak up some of the moisture.

    A hand tossing zucchini sticks in a bowl of egg whites.

    Use one hand to toss the zucchini in the egg wash, coating all sides.

    A hand tossing zucchini sticks in a bowl with the breadcrumb mixture.

    Use the other hand to toss the zucchini in the breadcrumb mixture.

    Zucchini sticks lined up on a baking sheet.

    Lightly shake off any excess and transfer to the baking sheet.

    While the zucchini is baking, whisk together all ingredients for the Garlic Aioli dipping sauce. Serve the fries immediately while they're still warm!

    Hint: The moisture content of your zucchini is important. Yes, we're dipping it in egg whites, but you don't want them to be sopping. If your zucchini is very wet on its own, pat down with paper towels to soak up some of the moisture before placing in the egg whites. If it's too wet, the breadcrumbs won't adhere very well, and the fries will never get crispy.

    Equipment

    There is minimal equipment needed for this recipe. You'll want a good cutting board and knife to cut your zucchini, as well as some shallow bowls for the egg white and breadcrumbs. You'll also need a half-sheet baking pan.

    Storage

    These are best right out of the oven, but you can store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, you can warm them in the microwave for 30-60 seconds, but they will be quite soft. You can also reheat them in the oven at 350 degrees for 10 minutes (this will give you a little more texture!).

    Top tip

    Cutting the zucchini in uniform "sticks" is an important first step so they'll cook evenly. Also, more surface area means more room for breading and crispiness! And note: you don't need to peel zucchini - keep the skins on!

    A closeup of baked zucchini sticks in a basket.

    Baked Zucchini Sticks with Garlic Aioli

    A tasty way to use all those summer zucchinis: Baked Zucchini Sticks with a Garlic Aioli dipping sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 6 servings

    Ingredients
      

    Zucchini sticks

    • 3 medium zucchini (or 2 large) cut into ½ inch x 3½ inch "sticks"
    • 1 cup panko breadcrumbs
    • 1 teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • ¼ teaspoon ground black pepper
    • 2 egg whites
    • fresh parsley, for garnish

    Garlic Aioli

    • ½ cup mayonnaise
    • 2 garlic cloves minced
    • 1 ½ Tablespoons lemon juice
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Combine all ingredients for the Garlic Aioli in a small bowl and whisk to combine. Set aside.
    • Preheat the oven to 425°F. Spray a large baking sheet with cooking spray and set aside.
    • Wash and cut your zucchini into ½ inch x 3 ½ inch "sticks." Spread on paper towels and lightly pat dry to soak up some of the moisture.
    • In a shallow dish, combine breadcrumbs, salt, garlic powder, onion powder, paprika and black pepper. In a separate shallow bowl, whisk the egg whites until foamy.
    • Working in batches, use one hand to toss the zucchini sticks on the egg whites, coating evenly. Then use the other hand to toss the zucchini sticks in the breadcrumb mixture, coating evenly. Shake off any excess and transfer to the prepared baking sheet so the sticks are close together but not touching.
    • Bake for 10 minutes, then lightly spray the zucchini sticks with cooking spray (this is optional, but helps them get a little crispier), and bake for an additional 15-20 minutes until golden and crisp. Serve immediately with the Garlic Aioli dipping sauce.
    Keyword aioli, baked, fries, garlic, sticks, zucchini
    Tried this recipe?Let us know how it was!

    Related

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    • Garlic Rosemary Fries

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    Hi, I'm Jess! I'm a food photographer, videographer and recipe developer based in Chicago. I focus on keeping the kitchen real, simple, and dairy-free.

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