Crispy Zucchini Bites with Aioli Dip
Crispy zucchini bites paired with a tangy aioli dip make for a heavenly snack that’s perfect for any occasion.
Ingredients
For the Zucchini Bites
- 2 medium zucchini Wash and cut into rounds or sticks.
- 1 cup panko breadcrumbs Use for coating.
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
- 1 large egg For coating adhesion.
- Olive oil spray For baking.
For the Aioli Dip
- 1 cup mayonnaise
- 2 cloves garlic Minced.
- 1 tablespoon lemon juice
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the zucchinis and cut them into rounds or sticks.
- In a shallow bowl, whisk the egg. In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Breading and Baking
- Dip each zucchini piece into the egg wash and roll it in the breadcrumb mixture.
- Place the coated zucchini bites on the baking sheet in a single layer and lightly spray with olive oil.
- Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
Making the Dip
- In a bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper until well combined.
Serving
- Remove zucchini bites from the oven, transfer to a serving platter, and serve hot with aioli dip.
Notes
Pat dry zucchini before baking to avoid sogginess. Mix cornmeal with breadcrumbs for extra crunch. Experiment with seasonings like paprika or Italian herbs.