I love summer food that can be served family-style and eaten standing up, if necessary, and that involves sticky fingers that can be either licked clean or wiped on a paper napkin. This recipe below, which is adapted from one by Ina Garten, fits all those requirements and makes a delicious, easy appetizer or side for a casual outdoor dinner party. It's also easy enough to make for weekday family dinner - as a matter of fact, kids love these zucchini fries, which can be served with ketchup, as well as aioli.
Ingredients 3 medium zucchini, cut into batons the width and length of french fries 1/4 cup Sugo Premium Fresh Basil Pesto, or other high-quality store-bought or homemade pesto 1/4 cup Olive Oil 1/2 cup Panko Breadcrumbs 1/4 cup Grated Parmigiano-Reggiano 1 tablespoon Garlic Powder 1 tablespoon Italian Parsley, finely chopped 1/4 teaspoon Cayenne Pepper (optional) Salt and Pepper to taste 1/4 cup of homemade or store-bought Mayonnaise 1 teaspoon lemon juice Method Preheat oven to 400 degrees Fahrenheit and spread out parchment paper on a large cookie sheet. Blend pesto and olive oil in a large bowl or baking dish, then add zucchini and toss until coated. In a second bowl or baking dish, mix together breadcrumbs, parmigiano-reggiano, garlic powder, parsley, optional cayenne pepper and seasoning, then toss pesto-covered zucchini in breadcrumb mix until coated. Spread out on parchment paper so that zucchini are not overlapping and bake on top shelf of the oven until golden brown and crispy - about 30 minutes.
While zucchini are baking, mix mayonnaise with lemon juice in a small serving bowl and set aside. Once zucchini are ready to plate, taste and sprinkle with additional sea salt, if needed, and serve immediately, alongside dipping sauce.
Serves 6
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