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Introduction
Zucchini chops with garlic-dill dip are a versatile and delicious dish that’s perfect for any occasion, whether you're hosting a party, preparing a family meal, or looking for a nutritious snack. This recipe combines the crispy goodness of zucchini with a creamy, flavorful dip that’s sure to be a crowd-pleaser. Packed with nutrients and boasting a refreshing herbal taste, this dish is both satisfying and easy to prepare.
Ingredients
For the Zucchini Chops:
2 medium zucchinis, sliced into ½-inch thick rounds
1 cup breadcrumbs (panko for extra crunch)
½ cup grated Parmesan cheese
2 large eggs
½ cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Cooking spray or oil for baking/frying
For the Garlic-Dill Dip:
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise (optional for a richer flavor)
1 clove garlic, minced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tsp lemon juice
Salt and pepper to taste
Directions
For the Zucchini Chops:
Preheat your oven to 425°F (220°C) or heat a frying pan with 2-3 tbsp oil for frying.
Set up a breading station with three shallow bowls:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: A mixture of breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper.
Dip each zucchini slice into the flour, followed by the egg, and finally coat with the breadcrumb mixture.
Arrange the zucchini rounds on a baking sheet lined with parchment paper, or place them in the hot pan if frying.
For baking: Lightly spray the zucchini with cooking oil and bake for 20-25 minutes, flipping halfway through. For frying: Cook each side for 2-3 minutes until golden brown and crisp.
Remove the zucchini chops and place them on a paper towel to drain excess oil if fried.
For the Garlic-Dill Dip:
In a small bowl, combine Greek yogurt, mayonnaise (if using), minced garlic, dill, lemon juice, salt, and pepper.
Stir until smooth and refrigerate for at least 10 minutes to allow the flavors to meld.
Serving and Storage Tips
Serving: Serve zucchini chops warm with the garlic-dill dip on the side. Garnish with a sprinkle of fresh dill or Parmesan for added appeal.
Storage: Store leftover zucchini chops in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness. The dip can be stored separately for up to 5 days.
Variations
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