Ingredients
For the Zucchini
- 3 medium zucchini, sliced into rounds or sticks
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 eggs, beaten
- Olive oil spray or oil for baking/frying
For the Yogurt Dip
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill or parsley, chopped
- Salt, to taste
Directions
Step 1:
Preheat oven to 425°F (220°C) or heat oil in a pan if frying.
Step 2:
In a bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
Step 3:
Dip zucchini slices into beaten eggs, then coat evenly in the Parmesan mixture.
Step 4:
Arrange zucchini in a single layer on a lined baking sheet or place into hot oil.
Step 5:
Bake for 18–22 minutes, flipping halfway, until golden and crispy (or fry until crisp on both sides).
Step 6:
Meanwhile, mix all yogurt dip ingredients in a small bowl and refrigerate until serving.
Step 7:
Serve crispy zucchini hot with the chilled yogurt dip on the side.
