Author Notes
A no-guilt version of one of my favorite bar snacks! (Even if you eat the entire bowl ...and all the dipping sauce!) —HeartBellyAndSoul
Ingredients
- Zucchini Chips
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2
Zucchini (large)
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1/4 cup
Breadcrumbs
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1/4 cup
Parmesan Cheese
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1/2 teaspoon
Salt
-
1/2 teaspoon
Garlic Powder
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1/4 teaspoon
Coriander (ground)
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1/2 cup
Milk
- Garlic-y Dill Dipping Sauce
-
1/2 cup
Plain Yogurt
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3
Garlic cloves
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2
Green Onions (scallions)
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1/4 teaspoon
Onion Powder
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1 tablespoon
Dill (fresh or freeze-dried)
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1/4 teaspoon
Black Pepper
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1/4 teaspoon
Salt
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1 teaspoon
Lemon Juice
Directions
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Heat oven to 425. Line a cookie sheet with parchment paper.
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Clean the Zucchini well, and slice into 1/4 inch slices. (don't peel.)
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Mix the breadcrumbs, Parmesan and seasoning in a small bowl.
Pour the milk into a second small bowl.
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Dip the zucchini first into the milk, and then into the breadcrumb mixture, and place onto pan.
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Bake for 20 minutes on one side, then flip and bake for another 10 minutes.
Remove from oven and serve immediately.
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For Dip:
Chop the 3 gloves of garlic into a fine dice.
Slice the green onion into small pieces.
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In a small bowl, mix the yogurt, garlic, onion, spices and lemon juice.
Serve with the Zucchini Chips.
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