Panko Crusted Zucchini with Lemon-Garlic Aioli
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5 from 2 votes

Panko Crusted Zucchini with Lemon-Garlic Aioli

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Sides
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Panko Crusted Zucchini:
  • 1/3 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
  • 1/2 cup Parmesan grated or shredded
  • 2 zucchini sliced into thick coins

  • Lemon-Garlic Aioli:
  • 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

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.