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Snacking goes gourmet! Slices of zucchini covered in panko and za’atar complement a light and zesty dipping sauce.
This recipe is part of the Battle of the Bloggers recipe contest.
1 cup buttermilk
2 cups panko
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp za’atar
2 tbsp roasted sesame seeds
2 medium zucchini, cut into slices (about 1/4-inch to 1/2-inch thick)
ground sumac, for sprinkling
paprika, for sprinkling
Smart Balance® Non-Stick Cooking Spray
1/4 cup Smart Balance® Light Mayonnaise
1/4 cup Greek yogurt
1 tbsp tahini
1 tsp sesame oil
1/2 tsp lemon zest
1 tbsp lemon juice
1/2 tsp honey
pinch ground sumac
1/2 tsp za’atar
kosher salt and freshly ground black pepper, to taste
1 tbsp roasted sesame seeds, plus more for serving
Heat oven to 400°F.
Place buttermilk in a shallow bowl. In a second shallow bowl, mix together panko, salt, pepper, za’atar and sesame seeds.
Dip each zucchini slice first in buttermilk and then in the panko mixture. Repeat for each slice.
Place them on a lined baking sheet. Sprinkle each bite with just a pinch of sumac and paprika. Spray the zucchini bites with cooking spray. Bake for about 15-20 minutes until golden brown.
Stir all ingredients together. Add salt and pepper to taste. Sprinkle sesame seeds on top before serving.
Makes 6 servings.
Nutrition Per Serving:
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 3g
Mono Fat 3g
Dietary Fiber 2g
Total Sugars 3g