Start to finish: 40 minutes
2 zucchini squash
½ cup flour
½ cup Italian-style breadcrumbs
¼ cup Parmesan cheese
½ cup sour cream
½ cup buttermilk
2 tablespoons roasted garlic
1 teaspoon chopped, fresh garlic
1 teaspoon kosher salt
Heat oven to 400 F and top a baking pan with a baking rack. Set aside.
Cut the ends off each zucchini and slice in half horizontally. Slice each half into four spears lengthwise. Blot with paper towels to remove excess moisture.
Line three shallow dishes in a row. Fill the first with the flour, whisk eggs in the second, and combine breadcrumbs and Parmesan in the third.
To coat, dip each zucchini spear in the flour, dunk in egg, and cover in breadcrumbs. Arrange in a single layer onto baking rack.
Bake 20 minutes or until golden. Cool 5 minutes before serving.
For Garlic Aioli Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in 2 tablespoons roasted garlic, 1 teaspoon chopped, fresh garlic and 1 teaspoon kosher salt.