Zucchini Sticks + Garlic Chipotle Aioli

Recipe by Chung-Ah of Damn Delicious

Have some lingering zucchini around in the fridge? These zucchini sticks is the perfect way to use them up without too much grease since they’re oven-baked to crisp perfection. Plus, the garlic chipotle aioli serves as the perfect dipping sauce for these - making them to be a fun savory snack or light appetizer right before dinner.

Yields 2 servings

Ingredients:

2 zucchini, cut into 4-inch sticks
1/3 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style bread crumbs

For the garlic chipotle aioli:

2 tsp chipotle peppers, in adobo sauce
1/4 cup light mayonnaise
1/4 cup Greek yogurt
2 cloves garlic, pressed

Directions:

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.

To make the aioli, combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl; set aside.

Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in bread crumbs, pressing to coat.

Place zucchini onto prepared baking sheet and bake until golden brown, about 15-18 minutes.

Serve immediately with aioli.

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