Zucchini Fries with Tomato Aioli

Parmigiana Zucchini Fries with Tomato Aioli


For the 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

1 teaspoon dried thyme, crumbled

1 teaspoon dried oregano, crumbled

½ cup all-purpose flour

1 tablespoon kosher salt

1 ½ cups panko bread crumbs

¾ cup freshly grated Parmigiano-Reggiano

3 large egg whites, whipped to very soft peaks

4 medium zucchini, trimmed


For the Aioli:

Place the egg yolks, garlic, lemon zest and juice, tomato paste, and water in a blender and blend until smooth. With the motor running, drizzle in the oil until a creamy sauce is formed. Season with salt and set aside.

For the Zucchini Fries:

Preheat the oven to 475 degrees F. Spray a baking sheet with olive oil cooking spray.


In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and Parmigiano-Reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl.


Slice each zucchini in half lengthwise and then each half into 3 pieces lengthwise to create steak fry–shaped pieces.


Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy, about 12 minutes.


Serve hot, with the aioli on the side.


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