Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

• Vegetarian

• Produce

  • 1/4 cup Basil
  • 1 tbsp Lemon, zest
  • 2 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

• Dairy

  • 1/2 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 2 medium zucchini, sliced 1/4 inch thick
• 1/2 cup flour (gluten-free for gluten-free)
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs (gluten-free for gluten-free)
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon lemon zest
• salt and pepper to taste
• 1/2 cup mayonnaise
• 1/4 cup basil

Directions

• Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
• 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, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
• Puree the mayonnaise and basil and serve with the zucchini chips.

Nutrition