Ingredients
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1/2 cup Hellmann's ® Garlic Aioli
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1/2 cup all-purpose flour
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2 tbsp water
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1 1/2 cups panko bread crumbs
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1/2 cup grated Parmesan cheese
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2 tbsp butter, melted
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1 lb zucchini, cut into 1/2-inch thick spears
For dipping sauce;
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1/2 cup Hellmann's ® Garlic Aioli
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1/2 tsp grated lemon peel
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2 tsp fresh lemon juice
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2 tbsp fresh basil leaves
Steps
1
For zucchini fries, preheat oven to 400°. Line baking sheet with parchment paper.
2
Place flour in a shallow bowl. In a second bowl, whisk together Hellmann's® Garlic Aioli with water until well blended. In a third shallow bowl combine breadcrumbs, cheese and melted butter until well blended.
3
Dredge each zucchini spear in flour shaking off excess. Then thoroughly coat each spear in Garlic Aioli mixture. Then coat well with breadcrumb mixture pressing gently to adhere crumbs.
4
Place breaded spears on prepared baking sheet. Bake 20 minutes or until crumbs are golden brown and zucchini is softened. Remove from oven and sprinkle with salt, if desired.
5
For dipping sauce, stir together all ingredients in small bowl until well blended. Serve with zucchini fries.
Tips
Chef's Tip: Also delicious made with 1 lb. cauliflower florets.
Comments
Recipe provided by Hellmann's®