Description
Paper-thin zucchini slices baked into crispy, salty wafers, served with a refreshing cold lemon cream dip and a sprinkle of cracked black pepper.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- Freshly cracked black pepper, to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss zucchini slices with olive oil, garlic powder, and salt. Arrange slices in a single layer on the baking sheet.
- Sprinkle Parmesan cheese evenly over each zucchini slice.
- Bake for 15-20 minutes, or until edges are golden and crispy. Let cool on the baking sheet.
- While wafers bake, prepare the cold lemon cream by mixing sour cream, lemon juice, lemon zest, and dill in a small bowl. Chill until ready to serve.
- Serve zucchini wafers with the cold lemon cream dip, sprinkled generously with cracked black pepper.
Notes
You can customize the seasonings to taste.