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Snacks
Juicy Summer Zucchini Appetizer
Crispy baked zucchini rounds in breading with a savory cheese, egg, and herb filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the zucchini into rounds about 0.5 cm thick. Lightly salt, toss, and let sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
2
Dredge each round in flour, dip in beaten egg, and coat in tempura flakes. Arrange on a parchment-lined baking sheet and bake at 200°C for about 15 minutes.
3
For the spread, finely grate the cheese. Dice the tomato finely, chop the dill, and coarsely grate the hard-boiled eggs.
4
Add the Greek yogurt, cream cheese, whole-grain mustard, minced garlic, salt, and pepper. Mix thoroughly until smooth.
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