Crispy Baked Zucchini Wedges with Authentic Greek Strained Yogurt
Preheat over to 450 degrees Fahrenheit.
Line baking sheet with aluminum foil, place wire rack on top of sheet. Use cooking spray to prevent sticking.
Cut zucchini into equal sized wedges about 3 inches long. Cut in half, then in thirds for best results.
To prepare crumb coating pulse together in a food processor, garlic, fresh herbs and whole wheat panko until well combined. Then add olive oil, 1 tsp. salt and 1/2 tsp black pepper. Pulse further for about 10-15 seconds.
Set up a breading station with three bowls. In the first bowl mix together whole wheat flour, 1/2 tsp salt and 1/2 tsp black pepper.
In the second bowl whisk together egg white, full egg and a pinch of salt.
In the third bowl add crumb mixture from food processor.
Use tongs or chop sticks to coat zucchini in flour mixture, egg mixture and lastly crumb mixture. Coat all sides evenly.
Arrange zucchini in a single layer on a wire rack and bake for 8 minutes. Rotate baking sheet and continue cooking until golden brown. 4-8 more minutes.
To serve, plate and serve with Cindy's Kitchen Authentic Greek Strained Yogurt found in the produce department or Whole Foods Market Spicy Chipotle Aioli found in the seafood department. Garnish with lemon wedges.
Karen teams up with Sargent Choice to create recipes for Boston University students using all natural and local foods.