ingredients
- 2 medium zucchini, sliced 1/4 inch thick
- 1/2 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs (gluten-free for gluten-free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon lemon zest
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup basil
directions
- Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
- 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, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
- Puree the mayonnaise and basil and serve with the zucchini chips.
Nutrition Facts: Calories 346, Fat 12.7g (Saturated 3.8g, Trans 0), Cholesterol 94mg, Sodium 269mg, Carbs 45.3g (Fiber 2.5g, Sugars 3.9g), Protein 13.3g
