Lemon Parmesan Zucchini Chips with Basil Aioili

  • Total Time: 30 minutes
  • Prep: 10 minutes
  • Cook:20
  • Yield: 4


  • 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


  • 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.