Baked zucchini pieces with parmesan, served with a yogurt-mayo dip. This version of zucchini can be a great appetizer, a side dish, or a form of crispy chips for relaxed evenings.
Ingredients
2 zucchinis
2 eggs
80 g breadcrumbs
40 g parmesan
1/4 cup milk
olive oil
1 natural yogurt
1 tablespoon mayonnaise
salt and pepper
Preparation
Wash the zucchinis and cut them into long pieces, keeping the skin on. Prepare both thicker and thinner pieces to find out which you prefer.
Grease a baking tray with a thin layer of olive oil or line it with baking paper to prevent sticking.
In a bowl, whisk the eggs with the milk. In a separate dish, mix the breadcrumbs with grated parmesan.
Dip the zucchini pieces into the egg and milk mixture, then coat them thoroughly in the breadcrumb and parmesan mixture.
Place the coated zucchini pieces on the prepared tray, leaving small gaps between them.
Lightly spray the zucchini pieces with cooking spray or brush them with oil to make the coating crispier.
Put the tray in an oven preheated to 220°C and bake for 15–20 minutes until the zucchini pieces are golden and crispy.
Meanwhile, prepare the dip: mix the natural yogurt with mayonnaise in your preferred proportions. Season with salt and pepper to taste.
Serve the baked zucchini warm with the yogurt-mayo dip on the side.