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
Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Nutrition
Calories
300
Total Fat
27
Saturated Fat
3.5
Trans Fat
0
Cholesterol
45
Sodium
150
Carbohydrates
8
Dietary Fiber
3
Total Sugars
3
Protein
11
Vitamin D
0.5
Calcium
20
Iron
1.5
Potassium
350
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
- 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.
- In a shallow bowl, combine finely chopped walnuts, parsley, garlic powder, salt and pepper. Mix well so the herbs are evenly distributed.
- Dip each zucchini slice into the beaten eggs. Let excess drip off and press into the mixture to coat both sides.
- 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.
- While zucchini cooks, mix all the ingredients for the yogurt dip and stir until smooth and creamy.
- 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.