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Panko Crusted Zucchini with Lemon-Garlic Aioli

Panko Crusted Zucchini with Lemon-Garlic Aioli

I first made this quick and easy lemon-garlic aioli a few weeks ago and served it with some grilled asparagus spears. I noticed that my entire family ate every single asparagus spear on the plate (which is not typical) because they loved the aioli. I decided to see if it would work with zucchini, which is a veggie my kids have never been fond of. Sure enough, the plate of panko-crusted zucchini coins disappeared very quickly and so did the lemon-garlic aioli.  They are SO delicious together! Now, what veggie will be next?

Panko Crusted Zucchini with Lemon-Garlic Aioli

How to Make Panko-Crusted Zucchini with Lemon-Garlic Aioli

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.

Panko Crusted Zucchini with Lemon-Garlic Aioli

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.

Panko Crusted Zucchini with Lemon-Garlic Aioli

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.

Panko Crusted Zucchini with Lemon-Garlic Aioli

Panko Crusted Zucchini with Lemon-Garlic Aioli

Panko Crusted Zucchini with Lemon-Garlic Aioli

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Sides
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Panko Crusted Zucchini:
  • 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
  • ½ 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.
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Recipe Rating




18 Comments

  1. 5 stars
    Omg. That looks amazing! I feel like you make it look easier than it is. I’m shit at cooking so this would probably take me hours!
    But it looks yuuum!!

  2. Those look really good! That’s usually the way I bread chicken fingers or pork chops but I’ve never tried it with zucchini. I love the zucchini fritters from Simply Recipes, if you’ve never tried those you need to asap! The fritter sauce uses sour cream instead of mayo but it’s very similar.

  3. I always find myself with a plethora of zucchini in the summers and no ideas on how to make it more appealing for everyone, so I have pinned this and will definitely be making it!!

  4. We just bought a bunch of yellow and green zucchini at the farmers market. I’ll be making this for sure, what a great way to use Summer’s fresh veggies.

    1. If you don’t like zucchini, try yellow squash which I think has more flavor.

  5. Can these be made ahead and freeze ahead of time?
    I make a similar recipe with homemade raviolis and then individually flash freeze them to deep fry.
    I was wondering if I could do the same with these?

    1. Darrell,

      I’ve never tried freezing them so I’m not sure how they would turn out. If you give it a try, please let me know how it goes.

      -Pam