These aren't your standard pub zucchini sticks. No deep frying involved, just delicious fresh zucchini and tasty parmesan cheese. Serve them with the Lemon Parsley Aioli dip, or make a light marinara sauce with Farm Fresh tomatoes!
Lemon Parsley Aioli
Slice zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
Crack egg in a small bowl & lightly beat it.
Add the parmesan and spices to a separate bowl, mix.
Dip a slice of zucchini in egg wash, followed by parmesan. Coat the zucchini in the cheese & transfer to baking tray. Repeat.
Bake for 25-30 min, flipping halfway through. Serve immediately.
To make the lemon parsley aioli, add all ingredients to a small bowl and stir together.