Lemon Parmesan Zucchini Chips With Basil Aioli - cooking recipe

Ingredients

1/2 cup mayonnaise
1/4 cup fresh basil
2 cups panko breadcrumbs
1/2 cup grated Stella(R) 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

Preparation

Puree the mayonnaise and fresh basil and set aside.
Mix breadcrumbs, Stella 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.