Parmesan courgette fries with lemon aioli

Courgette fries Easy Food
Serves 4
70g ground almonds
50g Parmesan, finely grated
pinch of Cayenne pepper, (optional)
1 tbsp thyme, finely chopped
½ tsp salt
3 medium courgettes
1 egg, lightly beaten

For the aioli:
3 tbsp mayonnaise
2 tbsp plain Greek yoghurt
1 garlic clove, crushed
½ lemon, zest and juice
¼ tsp smoked paprika

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with parchment paper.
  2. In a bowl, combine the ground almonds, Parmesan, cayenne pepper (if using), herbs and salt. Beat the egg in a separate bowl.
  3. Trim the tops and bottoms from the courgettes, then cut each one in half lengthwise. Cut the halves into 1cm-thick fingers.
  4. Dip each courgette finger in beaten egg and then into the crumb mixture, making sure they are well coated.
  5. Arrange the courgette fries on the prepared baking tray and bake for 12-15 minutes or until golden and crispy.
  6. In a bowl, combine the aioli ingredients together and season to taste with salt and black pepper.
  7. Serve the courgette fries with the aioli.

Note: Rosemary can be used as an alternative to thyme, if you wish.

Per serving: 238kcals, 16.9g fat (3.6g saturated), 14g carbs, 4.6g sugars, 11.9g protein, 4.7g fibre, 0.52g sodium