Zucchini Sticks with Garlic Chipotle Aioli
by Chungah
A healthy alternative to greasy fries, these zucchini sticks are oven-baked to crisp perfection!
Happy weekend everyone! You guys must be so psyched about the 3-day weekend. Unfortunately I have to work on Monday, and it’s probably one of the most busiest days of the year too. Thankfully I had Friday off. Jason and I relaxed at home and went on a movie date to watch Zero Dark Thirty. It was… quite intense, to say the least. There was lots of shooting and killing of people. Although watching Jessica Chastain for two and a half hours was actually quite pleasant.
On a lighter note, let’s talk about these zucchini sticks.
Zucchini sticks is one of my favorite things to make. It uses up all the lingering zucchini and they’re so easy to make too. Plus, you can make all kinds of dipping sauces to go along with it. I’ve been on a garlic aioli kick lately so I made a chipotle garlic aioli, which paired so perfectly with the crisp oven-baked zucchini.
Jason and I enjoyed it so much, although it was really hard to share with him!
Zucchini Sticks with Garlic Chipotle Aioli
Ingredients
- 2 zucchinis, cut into 4-inch sticks
- ⅓ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style bread crumbs
For the chipotle garlic aioli
- 2 teaspoons chipotle peppers in adobo sauce
- ¼ cup light mayonnaise
- ¼ cup Greek yogurt
- 2 cloves garlic, pressed
Instructions
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in bread crumbs, pressing to coat.
- Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown, about 15-18 minutes.
- To make the chipotle garlic aioli, combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl.
- Serve zucchini sticks immediately with aioli.
Did you make this recipe?
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Can these be prepared a day ahead of baking them? Or a couple hours ahead?
Yes, they can be prepared ahead of time.
Thank you for your quick reply. Is the zucchini peeled?
You can choose to peel it or leave it on – it’s up to you!
Thank you so much for sharing this recipe. My husband and I LOVE everything about it!
I coat the breaded zucchini in non stick spray?
Yes – by coating the zucchini, it allows them to get that really nice golden crust.
These look delicious. I love that they are baked not onoy are they healthier but I don’t like to bother with hot oil. Garlic aioli is so good there is a hot dog place I go sometimes that serves it with their fries and I love it. I love that you use Greek yogurt instead of mayonnaise it’s so much better.
I think I’ve understood properly but just want to be sure. I put the zucchinis a on the cooling rack to bake in the oven right? So the air can circulate around them?
Yes, Laura, that’s exactly right.
Hi! I’ve been pinning your recipes like crazy. My roommates and I want to try this recipe but we’re studying abroad in Italy and don’t think we’ll be able to find the adobo sauce. Any suggestions for substitutes? Thanks!
Kaitlynn, thanks for leaving your comment here. I miraculously caught it on FB and normally, those comments tend to fall through the cracks.
As for substitutions, there really is no appropriate substitute for chipotle peppers in adobo sauce. My recommendation is to use a different kind of dipping sauce altogether, whether that be marinara sauce or garlic aioli. Hope that helps!