Crispy Parmesan Zucchini Chips with Basil Aioli dipping sauce


If you’ve ever grown a garden then you know that zucchini is a hot ticket item and it grows abundantly! Here’s a great recipe to use up any of that extra or to try if you simply love zucchini!! These zucchini chips make a great appetizer or snack before dinner and can be re-heated on a pizza stone to crisp them up if there are leftovers.


Ingredients:


2 medium zucchini, sliced

1/4 inch thick

1/2 cup flour

2 eggs, lightly beaten

2 cups panko breadcrumbs

1/2 cup parmesan, grated

1 tablespoon lemon zest

salt and pepper to taste

1/2 cup mayonnaise

1/4 cup fresh basil


Directions:


(Preheat oven to 425)


Mix together breadcrumbs, parmesan, lemon zest, salt and pepper.


Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of breadcrumbs, parmesan, lemon zest, salt and pepper.


Bake the Zucchini slices in a preheated 425F oven until lightly golden brown, about 15-20 minutes.


Puree the mayonnaise and basil and serve with the zucchini chips.Enjoy!!


Recipe and photo courtesy of: closetcooking

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