Zucchini Sticks with Garlic Chipotle Aioli

Zucchini Sticks with Garlic Chipotle Aioli is a side dish that serves 4. One portion of this dish contains around 11g of protein, 8g of fat, and a total of 246 calories. For 78 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have light mayonnaise, chipotle peppers in adobo, eggs, and a few other ingredients on hand, you can make it. 18612 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Damn Delicious. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. If you like this recipe, you might also like recipes such as Blistered Shishito Peppers with Chipotle-Garlic Aioli, Roasted Zucchini with Garlic Aioli, and Zucchini Fritters with Herb-Garlic Aioli.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup Italian-style bread crumbs

2 teaspoons chipotle peppers in adobo sauce

2 large eggs, beaten

1/3 cup all-purpose flour

2 cloves garlic, pressed

1/4 cup Greek yogurt

1/4 cup light mayonnaise

2 zucchinis, cut into 4-inch sticks

Equipment:

baking sheet

wire rack

oven

bowl

Cooking instruction summary:

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in bread crumbs, pressing to coat. Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown, about 15-18 minutes. To make the chipotle garlic aioli, combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl. Serve zucchini sticks immediately with aioli.

 

Step by step:


1. Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in bread crumbs, pressing to coat.

2. Place onto prepared baking sheet and coat with nonstick spray.

3. Place into oven and bake until golden brown, about 15-18 minutes. To make the chipotle garlic aioli, combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl.

4. Serve zucchini sticks immediately with aioli.


Nutrition Information:

Quickview
241k Calories
10g Protein
7g Total Fat
33g Carbs
8% Health Score
Limit These
Calories
241k
12%

Fat
7g
11%

  Saturated Fat
1g
11%

Carbohydrates
33g
11%

  Sugar
5g
6%

Cholesterol
95mg
32%

Sodium
381mg
17%

Get Enough Of These
Protein
10g
21%

Selenium
20µg
29%

Vitamin B1
0.4mg
27%

Manganese
0.53mg
26%

Vitamin B2
0.4mg
24%

Vitamin C
18mg
22%

Folate
84µg
21%

Phosphorus
163mg
16%

Iron
2mg
15%

Vitamin B3
2mg
15%

Vitamin B6
0.27mg
13%

Vitamin K
13µg
13%

Fiber
2g
11%

Potassium
382mg
11%

Calcium
97mg
10%

Vitamin A
466IU
9%

Magnesium
36mg
9%

Vitamin B5
0.84mg
8%

Copper
0.16mg
8%

Zinc
1mg
8%

Vitamin B12
0.41µg
7%

Vitamin E
0.72mg
5%

Vitamin D
0.5µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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