Entrée
Crispy Parmesan Zucchini with Tzatziki
35 minPour 4Nutri-Score C€€
C
35 min
35 minCrispy Parmesan Zucchini with Tzatziki
ce qu’il vous faut
Ingrédients
zucchini (cut into sticks)Fruits et légumes2 morceaux
Parmesan (finely grated)Produits laitiers80 g
breadcrumbsBoulangerie60 g
eggs (beaten)Produits laitiers2 morceaux
flourÉpicerie40 g
garlic powderÉpices3 g
paprikaÉpices2 g
olive oil (for drizzling)Épicerie30 ml- Greek yogurtProduits laitiers250 g
cucumber (grated and squeezed dry)Fruits et légumes1 morceau
garlic (grated)Fruits et légumes1 morceau
lemon juice (freshly squeezed)Fruits et légumes15 ml- dill (chopped)Fruits et légumes5 g
saltÉpices4 g
par portion
Nutrition
218kcal
- Glucides
- 20 g
- Protéines
- 11 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier ×3
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve the crispy zucchini hot with the tzatziki on the side.
les plus cuisinées d’abord