Crispy Lemon Parmesan Zucchini Chips with Basil Aioli


2 medium zucchini, sliced 1/4 inch thick
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
2 cups panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon lemon zest
salt and pepper to taste
1/2 cup mayonnaise
1/4 cup basil


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