Zucchini Sticks with Chipotle Garlic Aioli

Have some extra zucchini in the fridge? These baked zucchini fries are 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.


Serves: 2

Prep time: 15 minutes

Cook time: 18 minutes


  • 2 zucchinis, cut into 4-inch sticks
  • 1/3 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
  • 1/4 cup light mayonnaise
  • 1/4 cup Greek yogurt
  • 2 cloves garlic, pressed


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

2. Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in bread crumbs, pressing to coat. Place on prepared baking sheet and bake until golden brown, about 15-18 minutes.

3. While the zucchini is baking, make the aioli: combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl. Set aside.


Want dessert? Try our grilled banana boats with Chocolate Quinoa Granola!

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