Crispy Zucchini Rounds with Dip
Transform your snack game with these irresistible Crispy Zucchini Rounds with Dip! Perfectly golden and packed with flavor, these oven-baked zucchini slices are coated in a crunchy parmesan-panko crust seasoned with garlic and Italian herbs. The star of this recipe is the creamy garlic-herb dip, made with a tangy blend of mayonnaise, sour cream, fresh dill, and a splash of lemon juice for a zesty kick. Ready in just 35 minutes, this easy-to-make appetizer or side dish is a healthier alternative to fried snacks, ideal for entertaining or a light snack. Serve them fresh from the oven and watch them disappear!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (preferably panko)
- 0.5 cup Grated parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Olive oil spray
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Fresh dill (chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt (for dip)
- 0.25 teaspoon Black pepper (for dip)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
Wash the zucchini thoroughly, then slice them into 1/4-inch-thick rounds.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
Dip each zucchini round into the flour, shaking off the excess. Next, dip it into the beaten eggs, ensuring it’s fully coated, and then press it into the breadcrumb mixture, covering both sides.
Place the breaded zucchini rounds onto the prepared baking sheet and spray the tops lightly with olive oil spray.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the zucchini rounds are golden brown and crispy.
While the zucchini rounds bake, prepare the dip by mixing mayonnaise, sour cream, chopped fresh dill, minced garlic, lemon juice, salt, and black pepper in a small bowl. Stir until well combined and refrigerate until ready to serve.
Once the zucchini rounds are done, allow them to cool slightly before serving. Serve alongside the garlic-herb dip and enjoy the crispy, savory treat!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
