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Oven Fried Zucchini with Garlic Aioli

By Shaye Elliott 14 Comments

Fresh zucchini is a homestead staple, and we’ve turned this wonderfully crisp, hearty vegetable into a savory, healthy alternative to french fries. This Oven Fried Zucchini with Garlic Aioli is a delicious meal for the family. Enjoy.

Oven Fried Zucchini with Garlic Aioli
2015-09-30 05:15:19
Serves 4
Cooking Difficulty: Moderate
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Oven Fried Zucchini
  2. 2 Tbsp. olive oil
  3. 3 zucchinis cut into 1/4” slices
  4. 1 cup ground almonds
  5. 1 cup grated Parmesan cheese
  6. 3 eggs
  7. ½ cup organic flour
  8. Salt and pepper

  9. Garlic Aioli
  10. 4 egg yolks
  11. 1 Tbsp. lemon juice
  12. 1 Tbsp. Dijon mustard
  13. Few leaves fresh basil (or herb of choice)
  14. 1 clove garlic
  15. 1 1/2 cup avocado oil
Instructions
  1. Oven Fried Zucchini
  2. Drizzle a baking sheet with olive oil. Place in a 450-degree oven to heat.
  3. In a bowl combine ground almonds and Parmesan cheese. In a separate bowl, crack and whisk the eggs. In a third bowl, place the flour. Working with a few zucchini pieces at a time, add them to the flour to coat - shake off any excess. Dunk into eggs then dredge in the almond and Parmesan mixture. Place the zucchini slices onto the hot baking sheet. Bake for 10-15 minutes, flipping halfway through. Once golden, remove from the oven and transfer to a plate. Serve with garlic aioli.
  4. Garlic Aioli
  5. Combine egg yolks, lemon juice, garlic, mustard and basil in a blender. Turn to high to emulsify. While blending, slowly drizzle in olive oil. When mixture is thick and smooth, transfer to dish and serve with zucchini.
By Shaye Elliott
The Elliott Homestead https://theelliotthomestead.com/
Oven Fried Zucchini with Garlic Aioli

More of my recipes:

  • Pork Kebobs with Citrus Quinoa
  • Fresh Lettuce Wraps
  • Homemade Onion Rings

 

 

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Filed Under: Cooking Videos, Recipes, Side Dishes, Videos Tagged With: cooking videos, dinner, garlic, zucchini

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Comments

  1. Nicole @Little Blog on the Homestead says

    October 1, 2015 at 11:48 am

    Zucchini…Garlic…yes please 😀

    Reply
  2. Anajú says

    October 1, 2015 at 11:55 am

    You know a recipe is gold when you keep on eating even if its too hot!
    Can’t wait to try it 🙂

    Reply
  3. Tara says

    October 1, 2015 at 2:13 pm

    I adore that you kept the pan dropping and mouth scalding in there. Love your new videos!

    Reply
  4. April @ April Tells All says

    October 1, 2015 at 3:16 pm

    The pan drop. That is exactly what would have happened to me. Can’t wait to try these. 🙂

    Reply
  5. Shelly says

    October 1, 2015 at 3:35 pm

    Can’t wait to try. Always running out of ideas for zucchini to make it interesting, we usually just grill it or make doodles.

    Reply
  6. Angie says

    October 1, 2015 at 9:52 pm

    ummm… yummm….!!!!!!

    Reply
  7. Jaimie says

    October 5, 2015 at 12:07 am

    hahaha, this is my favorite so far! I love that you didn’t edit out the pan drop or the too-hot first bite. (Although I hope you didn’t burn your tongue!) You are hilarious. Thanks for being real. 🙂

    And oh man, this looks SO good! I gotta get me some zucchin!

    Reply
  8. Andrea Useche says

    October 14, 2015 at 7:35 am

    Love your video! After reading the comments, I too love the fact that you didn’t edit out the bloopers 🙂 Keep on keeping it real, Shaye! That’s life, right? The zucchini looks amazing…

    Reply
  9. Casey says

    October 14, 2015 at 8:35 pm

    You know you’re finally an adult when you can look at a recipe like this and your mouth starts watering. My mother used to force slimy zucchini on us as kids and I’ve hated it ever since (except in zucchini bread of course) but one look at the photo and a single watching of your video and now I MUST try this! You make zucchini sound amazing! Thank you!

    Reply
  10. Casey says

    October 14, 2015 at 8:44 pm

    Quick question. Could Panko crumbs be used as a substitute for the ground almonds for people with nut allergies?

    Reply
  11. Margo says

    November 15, 2015 at 8:45 pm

    Love your videos! Bought your book – fantastic. Thanks for this wonderful zucchini recipe. (and the carrot cake. yum.) I’m looking forward to many more of your recipes!! You are a breath of fresh air. Thank you.

    Reply
  12. Crystal Groves says

    June 29, 2017 at 9:44 pm

    I made a modified version of this, but credited you for the inspiration! 🙂 http://copperkettlefarms.com/recipe-fried-zucchini-with-basil-garlic-aioli/

    Reply
  13. Regena says

    January 17, 2018 at 2:54 pm

    Great recipe tried last night was big hit with my husband.

    Reply
  14. Stephanie says

    May 30, 2018 at 11:19 am

    Could you use almond flour or is it better to use ground that are still chunky?

    Reply

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