Recipes Lemon Parmesan Zucchini Chips with Basil Aioli 5.0 (2) 2 Reviews 3 Photos Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli. Submitted by Stella Cheese Published on July 6, 2016 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ½ cup mayonnaise ¼ cup fresh basil 2 cups panko breadcrumbs ½ cup grated Stella® Parmesan cheese 1 tablespoon lemon zest Salt and pepper, to taste 2 medium zucchini, sliced 1/4-inch thick ½ cup flour 2 eggs, lightly beaten Directions Puree the mayonnaise and fresh basil and set aside. Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt and pepper in a shallow bowl. Dredge the zucchini slices in flour, dip in egg, and coat in the breadcrumb mixture. 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. Serve zucchini chips with the basil aioli. I Made It Print Nutrition Facts (per serving) 479 Calories 29g Fat 54g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 479 % Daily Value * Total Fat 29g 37% Saturated Fat 6g 30% Cholesterol 111mg 37% Sodium 642mg 28% Total Carbohydrate 54g 20% Dietary Fiber 2g 6% Total Sugars 3g Protein 15g 30% Vitamin C 19mg 21% Calcium 145mg 11% Iron 2mg 9% Potassium 320mg 7% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved