Description
Roasted summer zucchini with crunchy Parmesan crumb topping and refreshing Greek yogurt dill dip. It’s an easy side dish that can be whipped up in no time!
Ingredients
Units
Scale
Dip
- 1 cup plain Greek yogurt (full fat, 2% or 0%)
- 2 small cloves garlic, pressed
- 1 Tbsp. fresh dill, finely chopped
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- Fresh black pepper, to taste
Zucchini
- 1 1/2 pounds zucchini (about 3 medium), ends trimmed and halved
- 1/3 cup Panko breadcrumbs*
- 1/4 cup shredded Parmesan cheese
- 1 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh basil, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt, plus extra for roasting
- 2 Tbsp. olive oil, plus extra for roasting
- Fresh black pepper, to taste
Instructions
Dip
- In a small bowl, combine all ingredients together. Cover and refrigerate while preparing the zucchini.
Zucchini
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a small spoon, scoop out some of the seeds out of the center of zucchini halves and place on the prepared baking sheet cut side up. Brush the insides with olive oil, season generously with salt and pepper, to taste. Flip and repeat with olive oil, salt, and pepper on the outside.
- Roast the zucchini cut side down for 8-10 minutes.
- While zucchini is roasting prepare the crumb mixture by combining together the Panko, Parmesan, parsley, basil, garlic, salt, and olive oil. Spoon the mixture evenly inside the zucchini halves and continue roasting for 8-10 minutes. Cut into serving chunks and serve with chilled yogurt dip.
Notes
*Panko is Japanese-style breadcrumb sold in same section as regular breadcrumbs
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 2.3 g
- Sodium: 409.6 mg
- Fat: 10.7 g
- Carbohydrates: 7.8 g
- Protein: 6.8 g
- Cholesterol: 8.6 mg
