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Crispy Parmesan-Garlic Zuccini Chips w/Garlic-Basil Aioli


3 medium zucchini in 1/4” slices

3/4 cup flour (can use GF)

3 eggs, lightly beaten

2 cups of Panko (can use GF Panko)

1/2 cup Parmesan, grated

1/2 tsp. garlic powder

1 tsp. lemon zest


*vegetable oil, if frying


Preheat the oven to 425 degrees. Mix together the Panko, parmesan, garlic powder and lemon zest. Dip the zucchini slices in flour, then in the eggs and then in Panko. Place on prepared baking sheets and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake 15 minutes. Turn over and spray again and let brown another 5 minutes. 


*The zucchini can also be fried for 2-3 minutes until browned. Serve with your favorite marinara sauce or the Garlic-Basil Aioli.


Garlic-Basil Aioli 


3/4 cup mayonnaise

2 Tbsp. fresh basil, minced

3 cloves garlic, minced

1 1/2 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. white pepper


Blend all and refrigerate for at least 30 minutes.










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