Appetizers Recipe

Prep the zucchini

Wash and dry the zucchini. Trim the ends and cut each zucchini into 3–4 long sticks about 3/4 inch thick so they resemble fries. Pat any excess moisture off with paper towels; you want them fairly dry so the coating adheres.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk together the 2 eggs and 2 tablespoons milk until uniform. In a third bowl, combine panko breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well to distribute the seasonings and cheese.

Coat the zucchini

Working in batches to avoid crowding, dredge zucchini sticks lightly in flour, shaking off excess. Dip them into the egg mixture, then press into the panko-Parmesan mixture, turning to coat all sides. For a thicker crust, press crumbs on again once more. Place coated pieces on a wire rack set over a baking sheet; this keeps the crust crisp.

Bake until golden

Preheat oven to 425°F (220°C). Arrange coated zucchini on the prepared wire rack or a parchment-lined baking sheet so pieces do not touch. Lightly drizzle the 2 tablespoons of olive oil over the tops or spray with oil. Bake for 12–16 minutes, turning once halfway through, until crust is golden brown and zucchini is tender but not mushy. If you prefer extra crispness, finish with 1–2 minutes under the broiler, watching closely to prevent burning.

Finish

Remove from oven and immediately sprinkle with remaining 1–2 tablespoons of grated Parmesan (if desired) and chopped fresh parsley. Serve warm with lemon wedges.

Place 1/4 cup drained roasted red peppers, 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl or small food processor.

If using a bowl, finely chop the roasted red peppers before adding and whisk everything until smooth and emulsified. If using a food processor, blend until smooth, then taste and adjust seasoning or heat (add more hot sauce for spice, more lemon for brightness). Transfer to a serving bowl and chill briefly if time allows.

Taste and adjust: add up to an additional 1/2 teaspoon lemon juice or a pinch more salt if needed. Serve alongside the hot zucchini fries for dipping.

Arrange zucchini fries on a platter with the aioli in a small bowl in the center. Garnish with chopped parsley and lemon wedges. Encourage guests to squeeze lemon over fries before dipping for a bright finish.

Leftovers: store zucchini fries in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes. Store sauce separately for up to 3 days.