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Author Notes: When you coat zucchini in rosemary and cornmeal and bake them, a golden brown crust forms. The cornmeal gives the delicate zucchini squash a crispy texture without being fried. The baked zucchini turns out crunchy on the outside and soft and tasty on the inside. The super simple grapefruit aioli makes the perfect tangy dipping sauce. - kitchen witch
Rosemary Cornmeal Crusted Zucchini
- 4 medium zucchini, slice in 1/4 to 1/3-inch rounds
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- sea salt and freshly ground black pepper to taste
- 2 eggs
- extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 grapefruit, juice and 1 teaspoon zest
- 1/2 cup canola mayonnaise
- 1/2 cup sour cream
- Preheat the oven to 425 degrees.
- Mix cornmeal, whole wheat flour, rosemary, sea salt and black pepper. Beat eggs in a small bowl. Dip zucchini into egg and then into rosemary cornmeal.
- Oil a parchment-lined baking sheet with extra-virgin olive oil. Place zucchini on the baking sheet. Bake for about 10 minutes per side, until golden brown.
- Meanwhile, make the grapefruit aioli. In a small bowl, stir together grapefruit juice and zest, mayonnaise, and sour cream.
- Keep grapefruit aioli refrigerated until serving time. Rosemary cornmeal crusted zucchini rounds can be served hot or at room temperature with grapefruit aioli drizzled on top or separate as a dipping sauce.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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