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Oven Fried Zucchini with Garlic Aioli - Hollywood Homestead
[Note from Sylvie:  This is a guest post from Shaye over at The Elliott Homestead.  Her recipes are insanely delicious and she’s such a pro on video I just had to share her with you!]
Hello fellow foodies! So glad to meet you… even if it is digitally. I’m always humbled by the community that exists around a common love for good food. Which is obviously why you’re reading Sylvie’s blog in the first place! It’s a beautiful place to hang out and be inspired. I’m humbled she’s invited me to share in a bit of that love.


In the spirit of celebrating our farm and all the goodies it gives us, I wanted to share with you my Oven Fried Zucchini with Garlic Aioli video. Fresh zucchini is a homestead staple, and we’ve turned this wonderfully crisp, hearty vegetable into a savory, healthy alternative to french fries.



Oven Fried Zucchini

  1. 2 Tbsp. olive oil
  2. 3 zucchinis cut into 1/4” slices
  3. 1 cup ground almonds
  4. 1 cup grated Parmesan cheese
  5. 3 eggs
  6. ½ cup organic flour
  7. Salt and pepper

Garlic Aioli

  1. 4 egg yolks
  2. 1 Tbsp. lemon juice
  3. 1 Tbsp. Dijon mustard
  4. Few leaves fresh basil (or herb of choice)
  5. 1 clove garlic
  6. 1 1/2 cup avocado oil
  1. Oven Fried Zucchini 
  2. Drizzle a baking sheet with olive oil. Place in a 450-degree oven to heat.
  3. In a bowl combine ground almonds and Parmesan cheese. In a separate bowl, crack and whisk the eggs. In a third bowl, place the flour. Working with a few zucchini pieces at a time, add them to the flour to coat – shake off any excess. Dunk into eggs then dredge in the almond and Parmesan mixture. Place the zucchini slices onto the hot baking sheet. Bake for 10-15 minutes, flipping halfway through. Once golden, remove from the oven and transfer to a plate. Serve with garlic aioli.
  4. Garlic Aioli
  5. Combine egg yolks, lemon juice, garlic, mustard and basil in a blender. Turn to high to emulsify. While blending, slowly drizzle in olive oil. When mixture is thick and smooth, transfer to dish and serve with zucchini.

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Sylvie McCracken is a former celebrity assistant in Hollywood turned full time entrepreneur currently living in Ashland, Oregon with her husband and 3 kids. She writes about treating and preventing health conditions with real food and natural remedies, as well as anything else she feels like writing about because she's a rebel like that. 😉 She also mentors entrepreneurs on her other site,