2 zucchinis, cut into 8 sticks
1/3 cup all purpose flour
2 large eggs, beaten
1 cup Italian-style breadcrumbs
garlic chipotle aioli:
2 teaspoons minced chipotle peppers in adobo sauce
1/4 cup mayonnaise
1/4 cup sour cream
2 garlic cloves, pressed
Preheat oven to 400 degrees. Coat a cooling rack with nonstick cooking spray and place on top of a baking sheet.
Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in breadcrumbs, pressing to coat. Place onto prepared rack and bake until golden brown, about 15-18 minutes.
To make the aioli, combine chipotle peppers with mayonnaise, sour cream, and garlic in a small bowl. Serve zucchini sticks with aioli.