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### Instructions for Zucchini Chops with Garlic-Dill Dip
#### 1. **Prepare the Zucchini Chops**
– Start by washing the zucchinis and cutting off the ends. Slice them into thick rounds, about 1/2 inch thick. If you’d like, you can cut them into half-moon shapes for a fun variation.
– Place the zucchini rounds on a paper towel and gently pat them dry to remove excess moisture. This helps the breading stick better and ensures they crisp up nicely when cooking.
#### 2. **Set Up Your Breading Station**
– In one shallow bowl, beat the egg (or flax egg for a vegan version).
– In another shallow bowl, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, salt, and pepper. Stir everything together to ensure the seasonings are evenly distributed.
#### 3. **Coat the Zucchini Chops**
– Dip each zucchini round into the egg mixture, coating both sides, then press it into the breadcrumb mixture, ensuring it’s fully coated. Repeat for all zucchini rounds.
#### 4. **Cook the Zucchini Chops**
– Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded zucchini chops in batches, making sure not to overcrowd the pan.
– Fry the zucchini chops for about 2-3 minutes on each side, or until they turn golden brown and crispy. Once cooked, transfer the zucchini chops to a plate lined with paper towels to drain excess oil.
– Alternatively, you can bake the zucchini chops in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier, oil-free option.
#### 5. **Make the Garlic-Dill Dip**
– While the zucchini chops are cooking, prepare the garlic-dill dip. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir until everything is well mixed.
– Taste and adjust the seasoning as needed. If you want a tangier dip, you can add more lemon juice or even a little bit of apple cider vinegar for extra acidity.
#### 6. **Serve and Enjoy**
– Once the zucchini chops are cooked and crispy, serve them on a platter with the garlic-dill dip on the side for dipping. Garnish with a few sprigs of fresh dill for added flair if desired.
### Tips for the Best Zucchini Chops
– **Choose Firm Zucchini**: Make sure to choose firm, fresh zucchinis that aren’t too soft or watery. Overripe zucchinis can become mushy when cooked, so select zucchinis that are still firm to the touch.
– **Bake Instead of Fry**: For a healthier version of this recipe, try baking the zucchini chops instead of frying them. Simply place them on a baking sheet lined with parchment paper, spray with cooking spray, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
– **Add Spices to the Breading**: Feel free to customize the breadcrumb mixture with your favorite spices. Smoked paprika, dried oregano, or cayenne pepper would all work beautifully to elevate the flavor.
– **Make the Dip Ahead of Time**: The garlic-dill dip can be made in advance and stored in the fridge for up to 2-3 days. This makes it a great make-ahead option for parties or meal prep.
### Why You’ll Love Zucchini Chops with Garlic-Dill Dip
These zucchini chops are a fantastic way to enjoy zucchini in a new, exciting way. The crispy golden coating and tender interior of the zucchini are complemented by the refreshing and creamy garlic-dill dip, making every bite a delightful experience. Plus, this dish is versatile enough to be served as a snack, appetizer, or side dish for any occasion.
Whether you’re hosting a dinner party, enjoying a family meal, or just craving a light yet flavorful treat, zucchini chops with garlic-dill dip will be your new go-to recipe. With its simple ingredients and quick preparation, it’s easy to whip up this crowd-pleaser in no time.
**Give it a try and discover why this dish has earned a spot in kitchens everywhere!**
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