• Green zucchini 1 large or 2 medium sliced into 1/2" thick rounds
  • Flour 1/2 cup all-purpose for dredging, seasoned with 1 tsp salt and 1/4 tsp black pepper
  • eggs beaten 2, for egg wash
  • Bread crumbs 1 1/2 cups panko
  • Oil for sautéing choose one with a high smoke point, like coconut or groundnut oil
  • Mayonnaise 1/3 cup
  • clove pressed 1 pressed
  • Lemon juice 1/2 Tbsp
  • Salt 1/4 tsp • 1 kcal
  • Black pepper 1/8 tsp
Calories refers to 100 gr of product

Fancy something crunchy and indulgent without it being wildly unhealthy?

Look no further than these crispy zucchini bites!

Circles of succulent zucchini are covered in crispy golden breadcrumbs, and stay crunchy even when they are cold. Make the garlic aioli dip to go with them as a perfect pairing. In fact, the dip is the perfect partner for lots of foods, like fries and chicken strips.


Get several bowls ready. In the first bowl, mix together 1/2 cup flour with 1 tsp salt, and 1/4 tsp pepper.

In the second bowl, beat two eggs with a fork. And in the third bowl, put 1 1/2 cups panko bread crumbs.

Coat all sides of zucchini rounds in flour.

Next, dip floured zucchini in the beaten egg mixture, making sure they are well covered with egg.

Add the zucchini to the bread crumbs bowl, and coat both sides of zucchini with bread crumbs. Scoop the crumbs on top of the rounds so that it’s easier to pick them up without getting your fingers all slimy.

Heat a large, non-stick, heavy bottomed skillet over medium heat and add enough oil to generously cover the bottom and come about ¼ inch up the side. Once the oil is hot, add the breaded zucchini chips and sauté for about 3 minutes per side, or until golden brown on each side.

If the chips brown too quickly, reduce the heat. Once zucchini rounds are cooked, transfer them to a plate lined with paper towels, and serve warm with the aioli sauce.

Make Aioli Dip

In a small bowl, add 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir well to combine, and you should have a creamy, garlicky dip.


Cover all the zucchini rounds in breadcrumbs before the oil is heated. That way you can concentrate on cooking them without being distracted and burning them.