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
Serves: 2
Ingredients
Zucchini Chips
-
2
Zucchini (large)
-
1/4
cup Breadcrumbs
-
1/4
cup Parmesan Cheese
-
1/2
teaspoon Salt
-
1/2
teaspoon Garlic Powder
-
1/4
teaspoon Coriander (ground)
-
1/2
cup Milk
Garlic-y Dill Dipping Sauce
-
1/2
cup Plain Yogurt
-
3
Garlic cloves
-
2
Green Onions (scallions)
-
1/4
teaspoon Onion Powder
-
1
tablespoon Dill (fresh or freeze-dried)
-
1/4
teaspoon Black Pepper
-
1/4
teaspoon Salt
-
1
teaspoon Lemon Juice
Directions
- Heat oven to 425. Line a cookie sheet with parchment paper.
- Clean the Zucchini well, and slice into 1/4 inch slices. (don’t peel.)
-
Mix the breadcrumbs, Parmesan and seasoning in a small bowl.
Pour the milk into a second small bowl. - Dip the zucchini first into the milk, and then into the breadcrumb mixture, and place onto pan.
-
Bake for 20 minutes on one side, then flip and bake for another 10 minutes.
Remove from oven and serve immediately. -
For Dip:
Chop the 3 gloves of garlic into a fine dice.
Slice the green onion into small pieces. -
In a small bowl, mix the yogurt, garlic, onion, spices and lemon juice.
Serve with the Zucchini Chips.