Panko Crusted Zucchini with Lemon-Garlic Aioli
User Reviews
5.0
12 reviews
Excellent
Panko Crusted Zucchini with Lemon-Garlic Aioli
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- Panko Crusted Zucchini:
- ⅓ cup flour
- Sea Salt and Freshly Cracked Pepper to taste
- garlic powder to taste
- dried basil to taste
- 1 egg whisked well
- 1 cup panko
- ½ cup parmesan grated or shredded
- 2 zucchini sliced into thick coins
- Lemon-Garlic Aioli:
- ⅓ cup mayonnaise
- Juice from ½ lemon or more if desired
- 1 tsp white wine vinegar
- 1 large clove of garlic minced
- Pinch of Crushed Red Pepper Flakes
- Sea Salt and Freshly Cracked Pepper taste
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Instructions
- Pour the flour on a plate then season it with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.
- Whisk the egg in a bowl.
- Pour the panko crumbs and parmesan on a plate then season with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.
- Dip the zucchini coins in the flour, then the egg, then coat them evenly in the panko mixture.
- Place on a plate lined with parchment paper.
- Repeat with the remaining coins, separating layers with parchment paper.
- Place into the refrigerator for 30 minutes. Side Note: Don't skip the last step because it really helps the panko crumbs adhere to the zucchini.
- While the zucchini is in the refrigerator make the aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl.
- Whisk until well combined then place into the refrigerator to allow flavors to mingle.
- Heat some vegetable oil in a large skillet over medium-high heat.
- Place the zucchini coins into the hot skillet and cook for 2-3 minutes, or until golden brown; flip over and cook for another 2-3 minutes, or until golden brown.
- Remove and place on a plate lined with paper towels to drain off the excess grease.
- Repeat with the remaining zucchini coins adding more oil as needed.
- Serve immediately with the lemon-garlic aioli on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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