Lemon Parmesan Zucchini Chips with Basil Aioli

Lemon Parmesan Zucchini Chips with Basil Aioli
  • 1/2 cup mayonnaise
  • 1/4 cup fresh basil
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Stella® Parmesan cheese
  • 1 tablespoon lemon zest
  • Salt and pepper, to taste
  • 2 medium zucchini, sliced 1/4-inch thick
  • 1/2 cup flour
  • 2 eggs, lightly beaten


  1. Puree the mayonnaise and fresh basil and set aside.
  2. Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt and pepper in a shallow bowl.
  3. Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture.
  4. 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.
  5. Serve zucchini chips with the basil aioli.

04/16/2018
Lemon Parmesan Zucchini Chips with Basil Aioli, recipe PT15M PT1H 5 455 calories

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