Yep… more zucchini. There is an over abundance of zucchini this time of year, so I always try to find ways to prepare it other than zucchini bread. This recipe is pretty simple and easy to prepare, although it’s a little more time consuming than baking. If you want a side dish with a little crisp, this is the recipe for you!
This recipe comes from Maria’s Mixing Bowl if you’d like to check out the original!
- 1 large zucchini
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 large eggs
- 1 1/2 cups Panko Bread Crumbs
- 1/4 cup canola oil
Garlic Aioli Sauce:
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1/2 tbsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
Slice the zucchini into 1/2″ thick rounds.
In a bowl, mix together the flour, salt, and ground black pepper. In a separate bowl, beat the eggs. And pour the Panko into a third bowl.
Coat the zucchini with the flour mixture and then dip them into the beaten eggs. Cover them entirely with the Panko.
In a large, heavy bottomed skillet, heat the canola oil over medium heat. Once heated, place zucchini bites flat in the pan (only one layer at a time), and cook for about 3 minutes on each side, or until golden and cooked all the way through.
Garlic Aioli Sauce
Combine mayonnaise, garlic, lemon juice, salt and pepper in a small bowl.
Serve zucchini bites hot with the sauce and enjoy!