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  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Servings
    4

Lemon Parmesan Zucchini Chips with Basil Aioili

Main Ingredients: Vegetables

Yield: 4

Ingredients

  • 2 medium zucchini, sliced 1/4-inch thick
  • 1/2 c. flour
  • 2 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 1/2 c. Parmesan cheese, grated
  • 1 lemon zest
  • salt and pepper, to taste
  • 1/2 c. mayonnaise
  • 1/4 c. basil

Directions

  1. Puree the mayonnaise and fresh basil and set aside.
  2. Mix breadcrumbs, Parmesan cheese, lemon zest, salt and pepper in a shallow bowl.
  3. Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture.
  4. Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side. Or, place them on a wire rack on a baking pan, sprayed lightly with oil, and bake in a preheated 425 degrees F (220 degrees C) oven until lightly golden brown, about 15-20 minutes.
  5. Serve zucchini chips with the basil aioli.
  6. Note: To make this recipe gluten free, use gluten-free flour and breadcrumbs.

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