Zucchini Fries with Red Pepper Aioli

zucchini fries with red pepper aioli

These zucchini fries are a huge hit whenever I serve them. When I had them on the menu at the food cart, they were always one of the top sellers. Especially for people who’d eaten them before.  Zucchinis are always readily available and cheap towards the end of summer. Whenever I have zucchini in my garden, I can’t seem to use them up fast enough. It seems like zucchini will go from flower to perfect picking size overnight! This recipe is a perfect and easy way to use those zucchinis up. Without ditching them on your neighbor’s doorstep or in their open car window! Make sure to look below the recipe for extra advice on the recipe.

Red Pepper Aioli

This red pepper aioli is so delicious! The garlic, red pepper, and fresh herbs mix together with the base of mayo to create an experience. I have used this aioli on sandwiches as well as dips for many different things. It definitely enhances the flavor of the zucchini fries.

Red Pepper Aioli Recommendations

Red Bell Pepper. First of all, it seems counter-intuitive to use raw bell pepper. But it is amazing exactly like this. This red bell pepper adds to the sweetness of the sauce without adding sugar. Do not substitute another color of bell pepper as the others aren’t as sweet.  Roasted Garlic. If you don’t have already roasted garlic, go ahead and toss it in the oven with the skin on for a bit. It is worth it to take the time and roast the garlic.  Garlic completely changes its flavor profile when roasted. It turns sweet with a wonderful umami flavor profile. I would not make this sauce without it.  Fresh Herbs. I wrote this as optional because I used to do it without the fresh herbs. But I strongly suggest adding them. If you don’t have them, an Italian Seasoning spice mix will do.  Magical Seasoning Mix. Follow the link to find the recipe for this. It is not complicated and will take your sauce to the next level. If you want you can sub it for garlic salt.
zucchini on a wooden cutting board

Zucchini Fries

These were one of the all-time favorites on the food cart. I was always so surprised at how well everyone loved them and how simple they were to make at the same time! They are so easy to make, especially as a side dish. If you already have a breading station set up for another item, these are easy to add on without much effort.  The aioli sauce is a great addition, but if you don’t have the time to do it, the zucchini fries are great on their own.

Zucchini Fries Recommendations

Zuchhini. Let’s start with the most basic item in this recipe. The zucchini should be small and tender. But if you have larger ones, it can work as well. Just use the outer flesh that is firm and not the inner soft parts.  Flour. Follow the link to find my All Purpose Flour Blend. This is what I love to use for recipes such as this. But if you don’t have any, you can use any all-purpose flour blend. Even some rice flour would work well. I do not recommend using any nut flours such as almond flour. You will want to use a starchy flour so the breadcrumbs will stick to it when wet. Breadcrumbs. I highly recommend Panko brand rice breadcrumbs. They are what I used on the food cart and I use them in my home as well. They are the best breadcrumbs I have found for frying by far. And the best part is they act like “regular” gluten-containing breadcrumbs.  Milk and Egg. I like to use milk and egg but this can be substituted for vegan replacements or even just water. I do find the milk and egg give it a nice flavor and helps with how sticky it is. But water can be used for a replacement in a pinch.

Baking Recommendations

If you would like a lower fat version of this recipe or just don’t want to get out the fryer, you can bake these instead.  Preheat the oven to 425F and bake for 15-20 minutes turning once.  They won’t have quite the same finish, but the fat is significantly reduced this way. I hope you love this recipe as much as everyone else does! Give it a rating or a comment if you try it. I love adjusting my recipes based on the recommendations of my readers for clarity. I also change up my recipes often based on suggestions to make them even better!


My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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