Servings
Font
Back
Panko Crusted Zucchini with Lemon-Garlic Aioli
5 from 12 votes

Panko Crusted Zucchini with Lemon-Garlic Aioli

Panko Crusted Zucchini features thickly sliced zucchini coins coated with a seasoned flour, egg wash, and a parmesan-infused panko crumb mix to create a crunchy crust. It is chilled before cooking to help the coating adhere firmly. The accompanying lemon-garlic aioli blends mayonnaise, fresh lemon juice, garlic, vinegar, and red pepper flakes for a bright, tangy dip that complements the crispy zucchini. The dish offers a balance between tender zucchini interiors and crispy golden exteriors, accented by the creamy aioli.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Side Dish
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Whisk the egg in a bowl.
  3. 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.
  4. Dip the zucchini coins in the flour, then the egg, then coat them evenly in the panko mixture.
  5. Place on a plate lined with parchment paper.
  6. Repeat with the remaining coins, separating layers with parchment paper.
  7. 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.
  8. 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.
  9. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
  10. Heat some vegetable oil in a large skillet over medium-high heat.
  11. 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.
  12. Remove and place on a plate lined with paper towels to drain off the excess grease.
  13. Repeat with the remaining zucchini coins adding more oil as needed.
  14. Serve immediately with the lemon-garlic aioli on the side. Enjoy.