Crispy Walnut & Herb Crusted Zucchini Coins

Crispy Walnut & Herb Crusted Zucchini Coins

DESCRIPTION

Crispy walnut-crusted zucchini is paired with a bright, herby lemon yogurt dip for a delicious bite.

Total Time
30 Mins
Serves
4
Serving Size
8 zucchini coins
Meal
Snack
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins

Nutrition

Calories
300 cal
Total Fat
27 g
Saturated Fat
3.5 g
Trans Fat
0 g
Cholesterol
45 mg
Sodium
150 mg
Carbohydrates
8 g
Dietary Fiber
3 g
Total Sugars
3 g
Protein
11 g
Vitamin D
0.5 mcg
Calcium
20 mg
Iron
1.5 mg
Potassium
350 mg

Ingredients

Zucchini Coins

  • 2 medium zucchinis, sliced into ¼-inch rounds

  • ¾ cup California walnuts, finely chopped (or pulsed in a food processor)

  • ¼ cup fresh parsley, finely chopped

  • ½ tsp garlic powder

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • 1 egg, beaten

  • 2 Tbsp olive oil

  • Herbs, to taste

  • Lemon zest, to taste

  • Olive oil, to taste

Lemon Yogurt Dip

  • ¾ cup Greek yogurt

  • 1 Tbsp lemon juice

  • 1 tsp lemon zest

  • 1 Tbsp olive oil

  • 1 Tbsp fresh dill (or parsley)

  • Salt, to taste

  • Pepper, to taste

Preparation

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Slice zucchini into even rounds, about ¼ inch thick. Pat dry with a paper towel to help them crisp.

  2. In a shallow bowl, combine finely chopped walnuts, parsley, garlic powder, salt and pepper. Mix well so the herbs are evenly distributed.

  3. Dip each zucchini slice into the beaten eggs. Let excess drip off and press into the mixture to coat both sides.

  4. Place on the baking sheet in a single layer and lightly brush tops with olive oil. Roast for 18–22 minutes, flipping halfway, until they are golden brown, crispy on the edges and tender in the center. Optional: Broil for an additional 1 to 2 minutes for extra crisp.

  5. While zucchini cooks, mix all the ingredients for the yogurt dip and stir until smooth and creamy.

  6. Arrange zucchini coins on a platter with the lemon yogurt on the side. Top with extra chopped herbs, lemon zest and a light drizzle of olive oil, to taste.