zucchini sticks with garlic chipotle aioli... 35 minutes

the goods:

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.