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.