This is one of those dishes I would order in a restaurant for an appetizer, if I knew it was done well, so I figured why not try it myself at home? We’re having burgers tonight and I thought this would be the perfect accompaniment! Plus I’m always looking for an excuse to bust out the truffle oil!

These came out so tasty and it’s always great to discover a new, easy way to put zucchini to work in the winter. I used fresh bread that I just toasted, and then combined with my own Italian season mix, Parmesan, garlic and parsley. I used whole-wheat flower because it’s what I had on hand, but regular flour would work nice as well.

Zucchini is such a great vegetable, and you can bet that most people will like it, even the picky eaters. They are high in potassium, vitamin C and beta-carotene. Also it stores pretty well and you can find them all year round in great condition.

This is a great dish for a side, or as an app, like I have pictured. They are so yummy with the truffle oil! But you could have a variety of sauces, like marinara, or a ready-made pesto would be delicious as well!

I’m having a hard time waiting until dinner to eat these! Give them a try and let me know what you think or if you use a different variation for the breading!

Also here is a great video by Martha Stewart for making your own Aioli!

• 1 zucchini, sliced in sticks
• 1 slice favorite sandwich bread, toasted
• 1 garlic clove
• 2 teaspoons Italian seasoning
• 1 tablespoon chopped parsley
• 2 tablespoons parmesan cheese
• salt and pepper
• ¼ cup flour
• 1 egg, beaten
• Olive oil, for drizzling

Recipe for Homemade Aioli

Preheat oven to 400°.

Slice zucchini in into stick shapes. Combine bread, garlic, Italian seasoning, parsley Parmesan and salt and pepper in a food processor. Pulse until well combined, about 1 minute, then transfer to a medium bowl.  Add a zucchini slice, one at a time, to the flour first, then the egg and then the bread crumb mixture and place on a rimmed baking sheet. Repeat this processes for all zucchini slices. Bake for 15-20 minutes until golden brown and zucchini is cooked through. Serve with Aioli or desired sauce.