Lemon Parmesan Zucchini Chips with Basil Aioili
Main Ingredients: Vegetables
Yield: 4
-
- Prep
- 10 mins
-
- Total
- 30 mins
-
- Serving
- 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. Stella® Parmesan cheese, grated
- 1 lemon zest
- salt and pepper, to taste
- 1/2 c. mayonnaise
- 1/4 c. basil
Directions
- Puree the mayonnaise and fresh basil and set aside.
- Mix breadcrumbs, Parmesan cheese, lemon zest, salt and pepper in a shallow bowl.
- Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture.
- 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.
- Serve zucchini chips with the basil aioli.
- Note: To make this recipe gluten free, use gluten-free flour and breadcrumbs.
Suggested Cheeses
