Lemon Parmesan Zucchini Chips with Basil Aioli

Lemon Parmesan Zucchini Chips with Basil Aioli

"Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli."
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Ingredients

30 m servings 479 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Puree the mayonnaise and fresh basil and set aside.
  2. Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt and pepper in a shallow bowl.
  3. Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture.
  4. Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side. Or, place them on a wire rack on a baking pan, sprayed lightly with oil, and bake in a preheated 425 degrees F (220 degrees C) oven until lightly golden brown, about 15-20 minutes.
  5. Serve zucchini chips with the basil aioli.

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