Baked Zucchini with Garlic-Lemon Aioli

Baked Zucchini with Garlic-Lemon Aioli:

(recipe found here)

3 medium green zucchini

1/2 cup Flour

1 egg + 2 tbsp water

1 cup panko breadcrumbs

1/2 cup Italian style breadcrumbs

Salt and pepper

Garlic Aioli:2 garlic cloves, grated

Juice and zest of 1 lemon

1/2 cup plain or fat-free Greek yogurt

1/2 cup finely chopped parsley

Salt

Pepper

Wash the zucchini and slice off ends. Slice into 1/4 thin strips. Line a colander with paper towels, lay zucchini slices in colander, salt, and add another towel on top, repeating the process until all zucchini are salted and covered. Place a bowl inside to press zucchini and set aside for 30 minutes (this step isn't necessary, but will keep zucchini extra crisp and less mushy when cooked).

In a small bowl, whisk together garlic, lemon juice and zest, yogurt, salt and pepper. Taste, add more salt and pepper if necessary. Add minced parsley, about 1 tsp. Cover and place in the refrigerator. 

Lay 3 small bowls out on the counter and a baking sheet fitted with a wire rack. In the bowl closest to the baking sheet, toss together breadcrumbs. In the center bowl, crack the egg and whisk in water and 2 tbsp. flour, salt and pepper. In the farthest bowl, pour in the remaining flour. 

Preheat the oven to 425 degrees.

Wipe down the excess moisture from zucchini slices, dredge in flour, then dip in egg, and press into the breadcrumbs. Place on the baking sheet and repeat until all zucchini is coated. Place in the oven and bake for 20-25 minutes, until golden brown. Place planks on a platter and serve with aioli in a dish on the side.