Dip these crisp zucchini fries into a flavorful pesto-guacamole inspired dip for an amazingly healthy indulgence. These fries taste a bit like French fries and a bit like onion rings—super crunchy on the outside with a soft center. However, it is the avocado aioli that sends this over the top. This vegan alternative to classic aioli is full of good-for-you fats that everyone will love.
Preheat the oven to 420°F.
Wash and slice the zucchini into strips about two inches long and 1/4 to 1/2 inch thick. In one bowl, crack and lightly whisk both eggs.
In another bowl, pour in the nutritional yeast.
In a third bowl, mix together the bread crumbs, salt, paprika, basil, ALOHA Daily Good, and parsley.
Take your zucchini slices and dip them one by one in the nutritional yeast, egg, and then bread crumb mixture, and place them on a parchment paper lined sheet. Once each zucchini fry has been coated and is on the sheet, place in the oven and back for 20 to 25 minutes. The fries are done when the coating is brown and crispy.
While the fries are baking, make the avocado aioli in a food processor or blender by adding all ingredients and then blending until smooth.