Baked Zucchini with Yogurt-Mayonnaise Dip
5.0 · 3 ratings(3)
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Baked zucchini pieces with parmesan, served with a yogurt-mayonnaise dip.
Ideal as an appetizer, a side dish, or a crispy snack.
Total0:4040 min
Prep0:2020 min
Wait0:2020 min
Servings44
Per serving325 kcal325 kcal
Ingredients
Preparation
Zucchini
Zucchini2 pcs
Egg2 pcs
Breadcrumbs80 g
Parmesan40 g
Milk1/4 cups
Olive oilto taste
Dip
Yogurt150 g
Mayonnaise1 tbsp
Salt and pepper
Ingredients
Preparation
Zucchini
Zucchini2 pcs
Egg2 pcs
Breadcrumbs80 g
Parmesan40 g
Milk1/4 cups
Olive oilto taste
Dip
Yogurt150 g
Mayonnaise1 tbsp
Salt and pepper
Zucchini
1
Preheat the oven to 220°C.2
Wash the zucchini and cut it into long pieces, keeping the skin on.3
Brush the tray with a thin layer of olive oil or line it with parchment paper.4
In a bowl, whisk the eggs with the milk.5
In a separate dish, mix the breadcrumbs with the grated parmesan.6
Dip the zucchini pieces into the egg mixture, then coat them thoroughly in the breadcrumb mixture.7
Arrange the coated zucchini pieces on the prepared tray, leaving small gaps between them.8
Lightly brush the zucchini with olive oil so the coating becomes crispier.9
Bake for about 15 minutes, until the zucchini pieces become golden and crispy.Dip
10
Mix the plain yogurt with the mayonnaise and season the dip with salt and pepper.Serving
Serve the baked zucchini warm with the yogurt-mayonnaise dip.
