Baked Zucchini Fries with Roasted Garlic Aioli

20 m
Prep Time
20 m
Cook Time

Ingredients 8 Servings

  • ½ cup mayonnaise
  • 2 tablespoon Gourmet Garden Gourmet Garden™ Roasted Garlic Stir-In Paste, Stir-In Paste
  • 2 teaspoon Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste, Stir-In Paste
  • 1 lb zucchini, ends trimmed
  • ½ cup flour
  • 4 eggs, lightly beaten
  • 6 teaspoon Gourmet Garden Gourmet Garden Lightly Dried Italian Herbs, divided, Lightly Dried,
  • 2 cups panko bread crumbs
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper


(per Serving)

This recipe has no significant nutritional value.


  • 1 Combine mustard, Gourmet Garden Lemongrass Stir-In Paste, vinegar, 5 tablespoons of the olive oil and 2 teaspoons of the GOurmet Garden Lightly Dried Chives in a small bowl. Whisk together.
  • 2 Put potatoes in a saucepan and cover with water; bring to a boil then reduce to a simmer and cook 12-15 minutes or until fork tender. Drain. When cool enough to handle, cube for salad; set aside.
  • 3 Heat a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.
  • 4 Season salmon with salt. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon of oil. Add salmon; cook 4-5 minutes per side turning once. Transfer to a platter; keep warm.
  • 5 Assemble salad: Divide lettuce evenly among 4 plates. Add 1 salmon filet to each plate, divide the remaining ingredients among the plates and drizzle with dressing and remaining Gourmet Garden Lightly Dried Chives.


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