Lemon Parmesan Zucchini Chips with Basil Aioili


Total time: 30 minutes

Prep time: 10 minutes

Cook time: 20 minutes


  • 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.