ZUCCHINI FRIES
WITH DIJON AIOLI
Serves: 4/ Active Time: 15 minutes, Cook Time: 20 minutes
Ingredients
For the Dijon Aioli
For the Fries
•  3 large zucchini or 10 mini zucchini squash,
sliced into sticks (like fries)
•  1 C breadcrumbs (I used Panko)
•  ¼ C nondairy milk (I used coconut)
•  ¼ C all purpose flour
•  ¼ tsp onion powder
•  ¼ tsp garlic salt
•  Salt and pepper
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2 tbsp Vegenaise (vegan mayo)
2 tbsp Dijon mustard
¼ tsp garlic powder
Fresh black pepper
1.  Preheat oven to 425F. Line a baking sheet with parchment paper.
2.  Whisk the flour with the onion powder, garlic salt, and a dash of salt and pepper. Place in a re-sealable plastic bag. Place nondairy milk and
breadcrumbs in separate bowls .
3.  Place the zucchini fries in the bag with the flour, and shake until all fries are completely coated. Then, working with a few fries at a time, wet
the fries with the nondairy milk, and dredge through the breadcrumbs until coated. Place on the baking sheet when done. Make sure the fries
are at least ¼” apart from one another. You may need 2 baking sheets, depending on the number of fries you have.
4.  Bake on the top rack of the oven for 20 minutes, or until breadcrumbs are a light golden brown.
5.  While the fries are baking, make the aioli: whisk the Vegenaise, Dijon mustard and garlic salt together in a small serving dish. Sprinkle fresh
black pepper over the top.
6.  Serve fries with aioli on the side.
NOTES
NUTRITIONAL INFORMATION
(including dijon aioli)
•  This recipe can easily be made gluten free by using gluten
free breadcrumbs and gluten free flour.
Calories: 185 Fat: 5.2
Carbs: 29.1 Protein: 5.8 Sodium: 350
Sugar: 5.0 Fiber: 3.5