Zucchini Chips with Caesar & Yogurt Dip
• 1 large Zucchini, cut into 1/8″ – 1/4″ slices
• 1 cup Milk
• 1 Egg, beaten
• 1/3 cup Breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1/2 tsp Garlic powder
• 1/4 tsp Black pepper & salt to taste
• 1/2 cup Ken’s Caesar Dressing
• 1 cup Greek style yogurt
Directions
- Preheat oven to 425°F. In a small mixing bowl, combine the breadcrumbs, Parmesan cheese, black pepper, salt and garlic powder, and set aside.
- In another bowl, combine milk and eggs. Dip zucchini slices into milk/egg mixture and dredge into breadcrumbs, coating both sides.
- Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
- Arrange zucchini on a nonstick cookie sheet and lightly mist with a nonstick cooking spray. Bake 15 minutes, turn over and continue baking until golden, about 10-15 minutes (being careful not to burn the zucchini).
- Combine Ken’s Caesar Dressing and Marinade and the Greek-style yogurt and serve with the zucchini chips.
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