Recipe: BLT and zucchini fries with pesto mayo

Recipe: BLT and zucchini fries with pesto mayo
Posted on 07/22/2020
BLT and zucchini fries with pesto mayoThe classic BLT sandwich has everything going for it. It's crispy, salty, juicy and tangy. A quick-blitzed pesto mayo is the perfect sandwich spread and dip for baked zucchini fries. Best of all, you can find nearly everything you need for this meal at the Lenexa Farmers Market: bacon, lettuce, tomato, onion, bread, zucchini, spinach, basil, garlic and pecans.

BLT (yields 5–6 sandwiches)


1 pound bacon
4 large pieces of lettuce
2 tomatoes, sliced
1 onion, sliced thin
Sliced bread


Lay bacon out on a cookie sheet. Pieces may be touching and overlapping a bit. Bake in a 400° oven for 7–10 minutes depending on desired crispness. Check at about 5 minutes and move bacon pieces around so they are no longer overlapping. This will help the bacon to cook evenly. 

Place 4–5 layers of paper towel on a plate, remove bacon slices from pan and place on paper towel to drain the excess fat off. 

Toast slices of bread. Spread each slice of bread with pesto mayo and layer 3–4 slices of bacon with lettuce, tomatoes and onions. 

Zucchini Fries


3 medium zucchinis, cut large fry size
1 tablespoon olive oil
¼ cup cornstarch
¼ cup flour
½ teaspoon baking powder
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper


Mix all the dry ingredients together and toss with zucchini. Let sit for 10 minutes and toss again. 

Grease a large cooking sheet with 1 tablespoon of olive oil. Arrange zucchini on cookie sheet. Bake at 450° for 7–10 minutes. 

Serve with pesto mayo. 

Pesto Mayo


¼ cup fresh spinach
1 bunch fresh basil (approximately 1/3 cup)
1 clove garlic
¼ cup pecans
1 cup mayonnaise
Salt and pepper


In a food processor, pulse basil, spinach, garlic and pecans. Add mayonnaise and season to taste with salt and pepper.

Published July 22, 2020