RECIPES

Oven baked zucchini with roasted garlic tzatziki

Published by
Paul Antonopoulos

Follow this baked zucchini recipe to make them so crispy and delicious that you would think they were fried. A special tzatziki enhances them even more.

Materials for four servings of baked zucchini:

For the zucchini breading

Four zucchinis
100 gr. paximadia
2 tsp. tablespoons of flour or oats
50 gr. hard cheese, finely grated
1 tsp. thyme, dried
½ tsp. basil, dried
1 tsp. turmeric
Two eggs
salt, freshly ground black pepper

For the tzatziki

Eight cloves of garlic, baked in the oven
One cucumber
400 gr. yoghurt
Two tsp. of apple cider vinegar
30 ml extra virgin olive oil
salt, freshly ground black pepper

Procedure

Step 1

Zucchini: Cut the zucchini into slices, thin quarters, or sticks with a mandoline, salt them, and put them in a colander. Crush the paximadia, flour or oats, cheese, herbs, turmeric, a little salt, and pepper in the blender. Transfer the breading mixture to a large bowl, while in another bowl, break the eggs and beat them lightly. Line a baking tray with non-stick paper and preheat the oven to 200°C.

Step 2

Sprinkle the thinly sliced ​​zucchini sticks with olive oil, stir them in the mixture, spread them on the baking sheet, and bake them for 20 minutes. Dip the zucchini slices and quarters first in the egg, bread them in the mixture, and bake them for 25-30 minutes.

Step 3

Tzatziki: While roasting the zucchini, roast the garlic cloves with the skin in the oven. Grate the cucumber and press it very well with your hands or on a cloth towel to extract its liquid. Put the garlic cloves in a bowl and mash them. Add all the remaining ingredients for the tzatziki and mix.

Serve the zucchini hot with the tzatziki.

Photo: Eva Monohari

By Funk Cook – Food Blogger. Translated by Paul Antonopoulos

READ MORE: Grilled vegetables with yoghurt and tahini sauce.

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Paul Antonopoulos

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