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🍽️ Crispy Zucchini Strips with Almond Parmesan Crust

463 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 50 g ground almond kernels
• 50 g grated Parmesan
• 1 pinch turmeric
• 1 tsp Italian herbs
• salt
• pepper
• 1 egg (size M)
• 200 g yogurt (3.5% fat)
• 2 tbsp Pesto Rosso
• 5 g basil (0.25 bunch)

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Remove the hard ends of the zucchini.
3. 3. Cut the zucchini lengthwise into four long strips.
4. 4. Cut these strips into pieces about 3 centimeters long.
5. 5. Mix the almonds, parmesan, turmeric, and Italian herbs in a shallow dish.
6. 6. Season this mixture with salt and pepper to taste.
7. 7. Whisk the egg in a separate bowl with a fork until evenly beaten.
8. 8. Dip each zucchini piece completely into the beaten egg.
9. 9. Then roll the egg-coated zucchini piece in the almond parmesan mixture.
10. 10. Press the breading mixture slightly to ensure it sticks well to the zucchini.
11. 11. Place the breaded zucchini strips on a baking sheet lined with baking paper.
12. 12. Preheat the oven to 250 degrees Celsius (220 degrees Celsius with fan or gas level 4 to 5).
13. 13. Bake the zucchini strips in the preheated oven for 15 to 20 minutes until crispy.
14. 14. While the zucchini bakes, stir the yogurt and pesto together in a small bowl until smooth.
15. 15. Wash the basilica thoroughly and pat it dry with a kitchen towel.
16. 16. Chop the basilica roughly with a knife.
17. 17. Spread the pesto yogurt mixture over the finished zucchini strips.
18. 18. Sprinkle the chopped basilica over the zucchini strips.
19. 19. Serve the zucchini strips warm with the remaining pesto dip on the side.

Nutrition per serving

• kcal: 463
• Protein: 27 g · Fett/Fat: 32 g · Carbs: 14 g