LEMON PARMESAN ZUCCHINI CHIPS WITH BASIL AIOLI
Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 54.4 g, Cholesterol 110.5 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 6 g, Sodium 641.8 mg, Sugar 2.7 g
CRISPY ZUCCHINI CHIPS WITH PARMESAN
Steps:
- Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
- Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
- Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
- Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
- Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
PARMESAN BASIL BAKED ZUCCHINI CHIPS
These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. In our recipe below, we make use of fresh basil, but most fresh herbs would be welcome. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Appetizer
Time 45m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
- In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
- Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
Nutrition Facts : Calories 132, Protein 5 g, Carbohydrate 11 g, Fiber 1 g, Sugar 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 6 mg
GARLIC LEMON AND PARMESAN OVEN ROASTED ZUCCHINI
Oven roasted zucchini with parmesan, garlic and lemon. Baked zucchini is the best way to cook vegetables. Fresh parmesan zucchini baked in the oven is so refreshing.
Provided by Jaclyn
Categories Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
- Cut zucchini into 4 wedges through the length.
- In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
- Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
- Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
- Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
- Recipe Source: adapted slightly from Liluna
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 157 mg, Sugar 2 g, ServingSize 1 serving
LEMON PARMESAN ZUCCHINI CHIPS WITH BASIL AIOLI
Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli.
Provided by Stella Cheese
Categories Stella® Cheese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 54.4 g, Cholesterol 110.5 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 6 g, Sodium 641.8 mg, Sugar 2.7 g
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