Crispy Walnut & Herb Crusted Zucchini Coins
Description
Crispy walnut-crusted zucchini is paired with a bright, herby lemon yogurt dip for a delicious bite.
Ingredients
Zucchini Coins
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2 medium zucchinis, sliced into ¼-inch rounds
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¾ cup California walnuts, finely chopped (or pulsed in a food processor)
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¼ cup fresh parsley, finely chopped
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½ tsp garlic powder
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½ tsp sea salt
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¼ tsp black pepper
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1 egg, beaten
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2 Tbsp olive oil
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Herbs, to taste
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Lemon zest, to taste
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Olive oil, to taste
Lemon Yogurt Dip
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¾ cup Greek yogurt
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1 Tbsp lemon juice
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1 tsp lemon zest
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1 Tbsp olive oil
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1 Tbsp fresh dill (or parsley)
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Salt, to taste
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Pepper, to taste
PREPARATION
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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.
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In a shallow bowl, combine finely chopped walnuts, parsley, garlic powder, salt and pepper. Mix well so the herbs are evenly distributed.
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Dip each zucchini slice into the beaten eggs. Let excess drip off and press into the mixture to coat both sides.
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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.
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While zucchini cooks, mix all the ingredients for the yogurt dip and stir until smooth and creamy.
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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.
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