During the summer months, when your garden is producing zucchini, this is a perfect recipe. It is light and satisfying with a big punch of healthy flavors, unlike French fries. 

 

I was inspired to make this recipe after seeing a similar recipe in Annabel Langbein’s book, The Free Range Cook. A great cookbook that I highly recommend. 

 

Yield 4 servings

 

2 eggs, whisked

1 lemon, zested

¾ tsp salt

⅛ tsp pepper

¾ cornmeal

1 cup grated parmesan cheese

1 tsp rosemary, finely chopped

3 zucchini, sliced into sticks

½ cup plain greek yogurt

½ clove garlic, minced and mashed

1 Tbsp freshly chopped parsley

¼ tsp smoked paprika

½ tsp ground turmeric

⅛ tsp cayenne

⅛ tsp salt

 

Preheat oven to 400℉ on convection; if you do not have convection, preheat to bake at 425℉. 

 

In a bowl, whisk together the eggs, zest, and ¾ tsp salt, and ⅛ tsp pepper. On a small plate, combine the cornmeal, parmesan, and rosemary.

 

Dip the zucchini sticks into the egg mixture and then into the cornmeal mixture to coat each piece. Lay each piece in a single layer on a baking sheet. Bake for 15 minutes or until golden brown. 

 

In a small bowl, combine the yogurt, garlic, parsley, smoked paprika, turmeric, cayenne, and ¼ tsp salt to make the dip. 

 

Once the zucchini are done baking, place them on a platter and serve warm with the yogurt dip on the side. 

 

Just Salt It, and enjoy!