Vorspeise
Crispy Parmesan Zucchini with Tzatziki
35 Min.Für 4Nutri-Score C€€
C
35 Min.
35 Min.Crispy Parmesan Zucchini with Tzatziki
was Sie brauchen
Zutaten
zucchini (cut into sticks)Obst & Gemüse2 Stücke
Parmesan (finely grated)Milchprodukte80 g
breadcrumbsBackwaren60 g
eggs (beaten)Milchprodukte2 Stücke
flourVorräte40 g
garlic powderGewürze3 g
paprikaGewürze2 g
olive oil (for drizzling)Vorräte30 ml- Greek yogurtMilchprodukte250 g
cucumber (grated and squeezed dry)Obst & Gemüse1 Stück
garlic (grated)Obst & Gemüse1 Stück
lemon juice (freshly squeezed)Obst & Gemüse15 ml- dill (chopped)Obst & Gemüse5 g
saltGewürze4 g
pro Portion
Nährwerte
218kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 11 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel ×3
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the tzatziki
- Grate the cucumber, squeeze out the excess water and place in a bowl.
- Stir in the Greek yogurt, grated garlic, lemon juice, chopped dill and salt.
- Chill in the fridge until serving.
- Schritt 2
Set up the breading station
- Mix the breadcrumbs with the grated Parmesan, garlic powder and paprika in a bowl.
- Beat the eggs in a second bowl and place the flour in a third.
- Schritt 3
Coat the zucchini
- Coat the zucchini sticks in the flour, then dip in the beaten egg.
- Press firmly into the Parmesan breadcrumb mixture so it sticks well.
- Schritt 4
Bake until crispy
- Arrange the coated zucchini on a baking tray and drizzle with olive oil.
- Bake at 200 °C until golden and crispy, turning halfway.
- Schritt 5
Serve
- Serve the crispy zucchini hot with the tzatziki on the side.
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