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Oven Baked Zucchini:

  • Whole grain breadcrumbs/panko 85 g
  • Parmesan cheese, grated 60 g
  • Garlic, powder 5 g
  • Cayenne pepper 2 g
  • Zucchini, cut into 1/8" - 1/4" slices 2 pc
  • Low fat milk 60 ml

Lime Yoghurt Dip:

  • Greek Yoghurt 240 g
  • Parsley, finely chopped 8 g
  • Salt 3 g
  • Black pepper 3 g
  1. Oven Baked Zucchini:

    • Preheat oven to 180°C.
    • In a small mixing bowl, combine breadcrumbs, parmesan cheese, Knorr Aromat Seasoning, garlic powder, and cayenne pepper.
    • Dip zucchini slices into milk and then dredge into breadcrumbs to coat both sides. Press firmly.
    • Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
    • Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes.
    • Allow to cool slightly and serve with dip.
  2. Lime Yoghurt Dip:

    • Combine yoghurt, parsley and Knorr Lime Seasoning Powder in a bowl.
    • Season to taste with salt and pepper.
    • Serve in a bowl alongside zucchini.