For Zucchini Fries:
1 cup plain bread crumbs (homemade or storebought)
1/4 cup grated Parmesan or pecorino
1 teaspoon crushed red pepper (scale back to 1/4 teaspoon if you're adverse to spice)
1/8 teaspoon dried oregano
1/8 teaspoon salt
Dash of pepper
2 large eggs, beaten
Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.
Cut the zucchini into batons. One by one, dip the zucchini batons in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the zucchini thoroughly. Place the bread crumb covered zucchini on the baking sheet and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. Remove and serve with sauces.
For Roasted Garlic Aioli:
1 whole head garlic
1 tablespoon olive oil
3/4 cup mayonnaise
Salt and Pepper
1 sprig of chives, diced
Preheat oven to 400 F.
Lop off the top of the garlic, exposing the cloves, and discard. Pour the olive oil on top and add dash of salt and pepper. Wrap it in foil or parchment and bake for 45 minutes. Let cool.
Take the garlic out of its shell and add to a food processor, along with mayonnaise, salt and pepper. Pulse until smooth. Transfer aioli to a bowl and stir in chives.
For Sriracha Mayonnaise:
1/2 cup mayonnaise
1 tablespoon of Sriracha
Dash of salt
Add all three ingredients to a small bowl and mix. If you like it more spicy, add more Sriracha.