Lemon Parmesan Zucchini Chips with Basil Aioli recipe
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- ½ cup mayonnaise ¼ cup fresh basil 2 cups panko breadcrumbs ½ cup grated Stella® Parmesan cheese 1 tablespoon lemon zest Salt and pepper, to taste 2 medium zucchini, sliced 1/4-inch thick ½ cup flour 2 eggs, lightly beaten
Nutrition Info
- 479.3 caloriescarbohydrate: 54.4 gcholesterol: 110.5 mgfat: 28.9 gfiber: 1.7 gprotein: 15.1 gsaturatedFat: 6 gservingSize: -sodium: 641.8 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Lemon Parmesan Zucchini Chips with Basil Aioli
Directions
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Puree the mayonnaise and fresh basil and set aside.
Mix breadcrumbs, Stella 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.