Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

 

2 medium zucchini, sliced 1/4 inch thick

1/2 C. flour

2 eggs, lightly beaten

2 C. panko breadcrumbs

1/2 C. parmigiano reggiano (parmesan), grated

1 T. lemon zest

salt and pepper to taste

1/2 C. mayonnaise

1/4 C. basil

 

Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper. 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, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes. Puree the mayonnaise and basil and serve with the zucchini chips.