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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:
  • 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.
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Recipe Rating




16 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. Now that is a dish worth eating zucchini for – fried is my preferred way and yours look and sound excellent.

  3. 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.

  4. 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!!

  5. OOH a yummy way to fix zucchini, I have a lot at this of year and need a new idea. Thanks so much.

  6. Norma Riess says:

    Do you use coarse sea salt in this recipe? It looks like it in your photo.

    1. Yes. I use freshly cracked sea salt.

  7. The zucchini are coming! And we’ll need all the recipes we can find to cope with them. This looks excellent — great good looks, and I’ll bet the flavor is wonderful. Thanks!

  8. That sounds delicious and what a great way to get the children to eat un-liked veggies. Diane

  9. that’s some thick, cheesy coating, pam! zucchini slices never had it so good.

  10. 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.

  11. 5 stars
    Not a fan of zucchini, but this looks like I could give a try. My wife will sure love it!

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