Mario’s Zucchini Fries + Tomato Aioli

No-guilt Panko and Parmesan crusted zucchini fries + Tomato Aioli

For the Tomato 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
1/2 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon dried chives
1 tablepoon kosher salt
1 1/2 cups panko bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
3 large egg whites, whipped to very soft peaks
4 medium zucchini, trimmed

For the Tomato Aioli

View the full recipe at Simple Healthy Kitchen →