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Crispy Parmesan Zucchini with Tzatziki Dip
Starter

Crispy Parmesan Zucchini with Tzatziki Dip

35 minServes 4Nutri-Score C€€
from @essen_paradies83 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • zucchini (cut into sticks)Produce2 pieces
  • parmesan (finely grated)Dairy60 g
  • breadcrumbsBakery60 g
  • eggs (beaten)Dairy2 pieces
  • flourPantry40 g
  • garlic powderSpices3 g
  • paprikaSpices2 g
  • olive oil (for drizzling)Pantry30 ml
  • greek yogurtDairy200 g
  • cucumber (grated and squeezed dry)Produce0.5 pieces
  • garlic (grated)Produce1 piece
  • lemon juice (freshly squeezed)Produce15 ml
  • dill (chopped)Produce5 g
  • saltSpices4 g

per serving

Nutrition

168kcal

Carbs
16 g
Proteins
9 g
Fat
8 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. Preheat the oven

    • Preheat the oven to 200 °C and line a baking tray.
    Step 2

  3. Set up the coating

    • Mix the breadcrumbs, grated parmesan, garlic powder, paprika and salt in a bowl.
    • Beat the eggs in a second bowl and put the flour in a third.
    Step 3

  4. Coat the zucchini

    • Roll the zucchini sticks in the flour, then dip in the beaten egg.
    • Press each stick into the parmesan breadcrumb mixture until well coated.
    • Arrange on the baking tray and drizzle with olive oil.
    Step 4

  5. Bake until crispy

    • Bake the zucchini until golden and crispy, turning halfway through.
    Step 5

  6. Serve

    • Serve the crispy zucchini hot with the chilled tzatziki dip.
    Step 6
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