Crispy Parmesan Zucchini Fries with Garlic Aioli

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MazolaHeartHealth #CollectiveBias A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. 

Celebrate Heart Health Month this February by serving these baked Crispy Parmesan Zucchini Fries as an appetizer or veggie side dish your whole family will love!

“Shree shree” was one of my first words.  If you don’t speak toddler, this translates to french fries.  It’s true.  I loved french fries then, and decades later, they still are one of my favorite foods. Unfortunately, they aren’t the healthiest of foods.  Boo.  So, when I’m at home, and I have a hankering for french fries, I pull out this recipe for Crispy Parmesan Zucchini Fries with Garlic Aioli.  With a few adjustments – like baking our fries with Mazola® Corn Oil, my craving is no longer a guilty one. 

Why make Crispy Parmesan Zucchini Fries?  By swapping in the zucchini for potatoes you’re saving big time on carbs and calories!  We’re not frying them, but instead baking them with Mazola Corn Oil – it can stand up to the high baking temperature! And finally, by enjoying our Crispy Parmesan Zucchini Fries with our Garlic Aioli made with Greek yogurt instead of mayo, we’re saving on fat and getting extra protein.  

Tips on how to make these Crispy Parmesan Zucchini Fries extra crispy

Start by cutting the zucchini into uniformly thick slices.  Too skinny, and they won’t have enough heft to them.  Too chunky, and I find they can get a bit soggy.  I’ve found that they work best when you pick zucchini with a 1″ or so diameter, then quarter them.  That way each piece gets the rind.  Set aside the sliced zucchini.

You can use any bread crumb, but I love panko!  It’s light and has more crunch.  I like to mix it with Parmesan, for an extra flavor boost.  If you’re vegan, swap it for nutritional yeast.  I also use egg as my method to adhere the bread coating.  If you’re vegan, substitute the egg for 1/2 cup Mazola Corn Oil.  It will work just fine!  

The other key to getting the maximum crispness?  Greasing the baking sheet.  Pour out 1 Tbsp. Mazola Corn Oil onto a large baking sheet.  Use a paper towel to ensure the baking sheet is well coated.  Then, after each zucchini slice is battered and laid out on the sheet, drizzle with additional oil. 

Did you know that Mazola has a high smoke point of 450°F and performs well in a variety of cooking applications? Corn oil is perfect for cooking at higher temperatures in the oven!

Crispy Parmesan Zucchini Fries with Garlic Aioli

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Celebrate Heart Health Month this February by serving these these baked Crispy Parmesan Zucchini Fries as an appetizer or veggie side dish your whole family will love!

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Ingredients

• 3 Tbsp. Mazola Corn Oil, divided
• 4-5 zucchini, approximately 1" in diameter
• 1 cup bread crumbs (I like to use Panko)
• 1/4 cup grated Parmesan (or nutritional yeast)
• 2 eggs (or an additional 1/2 Mazoloa corn oil)
• 1/2 tsp. garlic powder
• salt and pepper to taste
• For the dip: 1/3 cup sour cream, 1 Tbsp. Mazola Corn Oil, 1 garlic clove, minced, salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut the ends off of each zucchini. Cut in half lengthwise, then cut each half again, lengthwise. Cut each zucchini slice in half across the middle, if desired for shorter fries.
3. Pour 1 Tbsp. oil onto a baking sheet and use a paper towel to coat the entire pan.
4. Combine bread crumbs, parmesan, garlic powder, salt and pepper in one shallow bowl. Beat the two eggs in another shallow bowl.
5. Dip each zucchini slice in the egg, then the bread crumb mixture to coat. Place on the baking sheet and repeat with the remaining zucchini.
6. Bake for 25 minutes, flipping half way through, or until crisp and golden.
7. Meanwhile, whisk the dip ingredients.
8. Once the zucchini is done, serve hot with the dip!

Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.  Looking for more lightened recipes?  Check out our Oh-So-Good Lightened Corn Bread, this Slurp-Worthy Lighter Yaki Udon (one of my favorites, still!), and these Quinoa Black Bean Patties. 

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. 

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