Description
Golden, crunchy zucchini bites stuffed with a savory herb and potato filling, served over whipped garlic yogurt and finished with grated Parmesan and fresh dill—a refined vegetarian dish perfect for appetizers or small plates.
Ingredients
Units
Scale
- For the stuffed zucchini:
- 3 medium zucchinis, halved and hollowed
- 1 cup mashed potatoes
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon green onions, finely chopped
- Salt and black pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- Oil for shallow frying
- For the yogurt base:
- 1 cup plain Greek yogurt
- 1 garlic clove, grated
- 1 tablespoon lemon juice
- Salt to taste
- For topping:
- 1 tablespoon butter, melted
- Extra grated Parmesan
- Fresh dill
Instructions
- In a bowl, combine mashed potatoes, Parmesan, parsley, green onions, salt, and pepper. Fill the hollowed zucchini halves with the mixture and gently press to seal.
- Coat each zucchini piece in flour, dip into beaten egg, then coat with panko breadcrumbs.
- Heat oil in a skillet and shallow-fry zucchini until golden brown and crispy on all sides. Drain on paper towels.
- In a small bowl, mix yogurt with garlic, lemon juice, and a pinch of salt. Spread the yogurt onto a serving plate.
- Arrange the crispy zucchini over the yogurt, drizzle with melted butter, and sprinkle with more Parmesan and fresh dill.
Notes
- Use starchy potatoes for a smoother filling.
- Zucchini can be prepared ahead and fried just before serving.
- Serve as a starter or as part of a mezze platter.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
