
These crispy zucchini fries with garlic aioli are my answer for when you want a snack that actually feels special but uses humble ingredients from your fridge and pantry. Baking brings out a caramelized sweetness in the zucchini and the garlicky aioli makes every bite taste restaurant-worthy. Anytime I have extra zucchini on hand in the summer, this is my go-to way to use it up.
Every time I set these out at a gathering, they vanish in minutes. My family loves dunking the fries into extra aioli and even my kids ask for seconds.
Ingredients
- Zucchini: choose firm vibrant zucchinis for best texture once baked
- Breadcrumbs: use panko for extra crunch or your favorite seasoned kind
- Parmesan cheese: lends a salty depth and golden color; use freshly grated if you can
- Garlic powder: gives a savory kick to the breading; choose pure garlic powder not garlic salt
- Paprika: adds gentle heat and color; opt for smoked or sweet depending on your preference
- Salt and pepper: rounds out all the flavors; freshly cracked pepper is my secret for a peppery touch
- Mayonnaise: base for the aioli; creamy and rich; use full fat for best texture
- Fresh garlic: provides bold flavor to the dip; mince it as finely as possible or use a garlic press
- Lemon juice: brightens the aioli and balances the richness; use fresh lemon for better taste
Select firm zucchinis without blemishes for fries that hold their shape and fresher garlic for the aioli so the flavor pops without bitterness.
Step-by-Step Instructions
- Set the Oven:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Make sure the oven is hot before baking for maximum crunch.
- Make the Breading:
- In a mixing bowl, blend breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper. Mix well so everything is evenly distributed. This step is what gives your fries their crispy and flavorful exterior.
- Prepare the Zucchini:
- Cut each zucchini into fry shapes. Try to keep them similar in size for even baking. Pat them dry with a paper towel so the breading sticks better.
- Coat the Fries:
- Dip zucchini fries one by one into the breadcrumb mixture. Press gently so the coating clings all over. Arrange the breaded fries in a single layer on the baking sheet with some space between them. This helps them crisp up rather than steam.
- Bake:
- Slide into the hot oven and bake for twenty to twenty-five minutes. Halfway through, flip the fries over with tongs or a spatula. Watch for golden edges and a firm, crisp bite.
- Mix the Garlic Aioli:
- While fries are baking, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Blend until smooth and creamy. Taste and adjust lemon or seasoning as you desire.
- Serve:
- Pile the crispy zucchini fries onto a plate and serve piping hot with the chilled garlic aioli alongside. Dipping is mandatory.

One of my favorite touches is using extra lemon zest in the garlic aioli. It gives the dip a fresh lift and brightens everything up. This recipe reminds me of summer days on the porch with my family all reaching for the platter at once. Everyone laughs and races to snag the last fry.
Storage Tips
Leftover zucchini fries keep well in an airtight container in the refrigerator for up to two days. Reheat in a hot oven or air fryer to revive the crunch. Avoid microwaving if you want to keep that crispy texture. The aioli will last three days in the fridge covered.
Ingredient Substitutions
Swap gluten free breadcrumbs to make this recipe gluten free. For a lighter version, use Greek yogurt instead of mayonnaise in the aioli. You can also try pecorino instead of Parmesan for a saltier, sharper bite. Spice lovers can add a pinch of cayenne to the breading.
Serving Suggestions
Serve zucchini fries as a starter with any Italian or American style meal. I also love to make them for backyard picnics or as a side to burgers. They are perfect for dipping alongside other sauces like ranch or spicy ketchup or even layered on top of salads for crunch.
Cultural Context
While zucchini fries are popular in modern American cuisine, they are inspired by the classic pairing of summer vegetables and creamy dips found throughout Mediterranean cooking. Parmesan and garlic are both classic Italian flavors that take these fries beyond basic snacks.

Common Questions
- → How do you get zucchini fries crispy in the oven?
Coat zucchini evenly in the breadcrumb-Parmesan mixture and bake at a high temperature, flipping halfway through for even browning.
- → Can I use an air fryer for zucchini fries?
Yes, cook at 400°F for about 10-12 minutes, shaking once, for a crispy finish without extra oil.
- → Is there a lighter version of garlic aioli?
Substitute Greek yogurt for mayonnaise to create a lighter, tangy dipping sauce while keeping the flavors bright.
- → What are good alternatives to Parmesan cheese?
Try nutritional yeast for a dairy-free option or shredded Pecorino Romano for a similar flavor.
- → Can these zucchini fries be made ahead?
Bake and store in the fridge, then re-crisp in the oven at 400°F for 5-7 minutes before serving.
- → What dipping sauces go well besides aioli?
Marinara sauce, ranch dressing, or spicy sriracha mayo all pair deliciously with zucchini fries.