Panko Crusted Zucchini with Lemon-Garlic Aioli
User Reviews
5
Panko Crusted Zucchini with Lemon-Garlic Aioli
Description
This recipe for Panko Crusted Zucchini with Lemon-Garlic Aioli uses thick zucchini slices coated first in a seasoned flour mixture, then dipped in egg, and finally coated in a panko-parmesan blend seasoned with herbs and spices. Chilling the coated slices before cooking helps the crust stick well and maintain its texture during cooking. The aioli is prepared separately by mixing mayonnaise with fresh lemon juice and zest, white wine vinegar, minced garlic, crushed red pepper flakes, and seasoning. This creamy sauce adds a bright and slightly spicy note as a dip.
The coating method yields a combination of a crisp, golden crust from the panko and parmesan with a tender zucchini inside. The flavor profile leverages the herbal and garlic seasoning in both the crust and sauce to elevate the natural sweetness and moisture of the zucchini. This dish works well as an appetizer, side, or snack, providing a contrast of textures and a flavorful accompaniment with the aioli.
The step to refrigerate the breaded zucchini ensures the crust adheres during cooking, avoiding losing panko crumbs. The aioli can be adjusted in terms of lemon intensity and spiciness from red pepper flakes to suit taste.
Ingredients
- zucchini panko crusted
- ⅓ cup flour
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- basil to taste, dried
- 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
- lemon or more if desired, juice from ½ lemon
- 1 tsp white wine vinegar
- 1 garlic minced, large clove
- Pinch crushed red pepper flakes
- salt taste, sea salt and freshly cracked
- black pepper taste, sea salt and freshly cracked
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.
User Reviews
Overall Rating
5
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