No frying makes for a healthier veggie dish. This is so good I could eat it for a main meal instead of a side dish.
2 medium zucchini, cut into 1/4 " slices
1 egg, mixed with
2 tablespoons milk
1 clove smashed garlic
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2-1 teaspoon dried thyme
To make the chips, preheat oven to 450°.Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.
To make the aioli, mix all the ingredients together and chill before serving.