Crispy Walnut & Herb Crusted Zucchini Coins
Crispy Walnut & Herb Crusted Zucchini Coins
Ingredients
For the Zucchini Coins
- 2 zucchini, medium, about 1 pound total
- 1/2 cup walnuts, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs, large, beaten
- 2 tablespoons olive oil
For the Creamy Lemon-Dill Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 400
- 2
Wash and dry the zucchinis. Slice them into 1/4-inch thick rounds.
⏱️ 3 min
- 3
In a shallow bowl, combine the finely chopped walnuts, grated Parmesan cheese, all-purpose flour, dried oregano, dried thyme, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
⏱️ 3 min
- 4
In another shallow bowl, whisk the 2 large eggs until well beaten.
⏱️ 1 min
- 5
Dip each zucchini coin first into the beaten egg, allowing excess to drip off, then dredge it thoroughly in the walnut and herb mixture, pressing gently to ensure a good coating on both sides.
⏱️ 5 min
- 6
Arrange the coated zucchini coins in a single layer on the prepared baking sheet, ensuring they do not overlap. Drizzle the olive oil evenly over the zucchini coins.
⏱️ 3 min
- 7
Bake for 12-15 minutes, then flip the zucchini coins and bake for another 10-12 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 400
- 8
While the zucchini bakes, prepare the lemon-dill yogurt dip. In a small bowl, combine the plain Greek yogurt, finely chopped fresh dill, freshly squeezed lemon juice, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined.
⏱️ 5 min
- 9
Remove the crispy zucchini coins from the oven and serve warm with the creamy lemon-dill yogurt dip.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Walnut & Herb Crusted Zucchini Coins
For the Zucchini Coins
- 2 zucchini, medium, about 1 pound total
- 1/2 cup walnuts, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 eggs, large, beaten
- 2 tablespoons olive oil
For the Creamy Lemon-Dill Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 400 - 2
Wash and dry the zucchinis. Slice them into 1/4-inch thick rounds.
⏱️ 3 min - 3
In a shallow bowl, combine the finely chopped walnuts, grated Parmesan cheese, all-purpose flour, dried oregano, dried thyme, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
⏱️ 3 min - 4
In another shallow bowl, whisk the 2 large eggs until well beaten.
⏱️ 1 min - 5
Dip each zucchini coin first into the beaten egg, allowing excess to drip off, then dredge it thoroughly in the walnut and herb mixture, pressing gently to ensure a good coating on both sides.
⏱️ 5 min - 6
Arrange the coated zucchini coins in a single layer on the prepared baking sheet, ensuring they do not overlap. Drizzle the olive oil evenly over the zucchini coins.
⏱️ 3 min - 7
Bake for 12-15 minutes, then flip the zucchini coins and bake for another 10-12 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 8
While the zucchini bakes, prepare the lemon-dill yogurt dip. In a small bowl, combine the plain Greek yogurt, finely chopped fresh dill, freshly squeezed lemon juice, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined.
⏱️ 5 min - 9
Remove the crispy zucchini coins from the oven and serve warm with the creamy lemon-dill yogurt dip.
⏱️ 2 min