Parmesan Crusted Zucchini with Garlic Aioli

Ingredients

• 2 medium zucchini
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• Olive oil spray
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard

Instructions

1. 1

   Slice the zucchini into ½-inch thick rounds. Place them on a paper towel-lined plate and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture.

2. 2

   While the zucchini rests, make the aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

3. 3

   Set up your breading station: In the first shallow bowl, combine the flour with a pinch of salt and pepper. In the second bowl, beat the egg with 1 tablespoon of water. In the third bowl, combine the panko breadcrumbs, grated Parmesan, and garlic powder.

4. 4

   Pat the zucchini rounds dry with a clean paper towel to remove excess moisture and salt.

5. 5

   Dredge each zucchini round first in the flour, shaking off any excess. Then dip it into the egg wash, letting any extra drip off. Finally, press it firmly into the panko-Parmesan mixture, ensuring it is fully coated on all sides. Place the breaded rounds on a clean plate.

6. 6

   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.

7. 7

   Arrange the breaded zucchini rounds on the wire rack in a single layer (do not overcrowd). Generously spray the tops with olive oil.

8. 8

   Bake for 12-15 minutes, flipping halfway through, until deeply golden and crispy. Alternatively, air fry at 400°F (200°C) for 8-10 minutes.

9. 9

   Let the zucchini cool on the rack for 1-2 minutes before serving. Arrange on a platter with the garlic aioli for dipping.