Panko crusted Zucchini with Basil Aioli

Panko crusted Zucchini with Basil Aioli

Recipe courtesy of Barbie Hahn

Fox 19's Suburban Chef

Serves 4 as an appetizer


4 small zucchini washed and sliced into 1/4 inch disks

1 cup flour

1/4 cup grated parmesan cheese

½ tsp pepper

2 eggs beaten in pie plate

1 cup Japanese breadcrumbs (Panko)

1 tablespoon chopped flatleaf parsley.

½  cup canola oil

For Aioli

½ cup olive oil mayonaise

1 garlic clove minced

1 tablespoon basil chopped fine

1 tsp fresh lemon juice


combine ingredients above in small bowl and serve with zucchini

To prepare Zucchini

Heat ½ to 3/4  cup canola oil over med to med high heat in saute pan until bread crumbs dropped in oil do not sink or burn immediately

The ideal temperature is 325-350 degrees

Form assembly line in this order:

In shallow pie pan mix: flour, parmesan, and pepper.

Pie pan with beaten egg.

Pan with panko bread crumbs and parsley

Take zucchini disks and dip in flour mixture, egg and then breadcrumbs. Let sit on cooling rack to set for 5 minutes.

Saute in small batches, turning when golden brown.

Sprinkle with salt when you first remove from pan.