BAKED ZUCCHINI FRIES WITH YOGHURT AIOLI

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BAKED ZUCCHINI FRIES WITH YOGHURT AIOLI

 

INGREDIENTS

2 medium zucchini

¾ cup (75g) panko breadcrumbs

¼ cup (20g) parmesan cheese

½ tbsp italian herbs

salt and ground black pepper, to taste

2 eggs, beaten


YOGHURT AIOLI

200g low-fat plain yoghurt or coconut yoghurt

1-2 garlic cloves, crushed

lemon juice, to taste

salt, to taste

Dip zucchini wedges or chips ingo eggs

Mix remaining ingredients to make crumbing

Roll zucchini in crumb mixture

Bake or airfry at 180 degrees for 10 minutes

Serve with aioloi

Melissa Wilkes