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Crispy Parmesan Zucchini with Tzatziki
Starter

Crispy Parmesan Zucchini with Tzatziki

35 minServes 4Nutri-Score C€€
from @essen_paradies129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • zucchini (cut into sticks)Produce2 pieces
  • Parmesan (finely grated)Dairy80 g
  • breadcrumbsBakery60 g
  • eggs (beaten)Dairy2 pieces
  • flourPantry40 g
  • garlic powderSpices3 g
  • paprikaSpices2 g
  • olive oil (for drizzling)Pantry30 ml
  • Greek yogurtDairy250 g
  • cucumber (grated and squeezed dry)Produce1 piece
  • garlic (grated)Produce1 piece
  • lemon juice (freshly squeezed)Produce15 ml
  • dill (chopped)Produce5 g
  • saltSpices4 g

per serving

Nutrition

218kcal

Carbs
20 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl ×3
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Serve the crispy zucchini hot with the tzatziki on the side.
    Step 5
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