Description
Crispy, savory zucchini rounds coated in a crunchy pistachio crust and drizzled with a sweet-tart lemon honey sauce.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup shelled pistachios, finely chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, mix pistachios, panko, Parmesan, garlic powder, salt, and pepper. Place flour in another bowl and eggs in a third bowl.
- Dredge each zucchini round in flour, dip in egg, then coat in pistachio mixture, pressing gently to adhere. Place on baking sheet.
- Drizzle or brush zucchini bites with olive oil. Bake for 20-25 minutes until golden and crispy, flipping halfway.
- While baking, whisk honey, lemon juice, and lemon zest in a small bowl until smooth.
- Serve zucchini bites warm, drizzled with lemon honey sauce.
Notes
You can customize the seasonings to taste.