Ingredients :
- 2 medium zucchini
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 1/2 cup panko bread crumbs
- 1 tsp chopped fresh thyme
- 1 tsp kosher salt (plus salt to taste after grilling if needed)
- 1/4 tsp crushed red pepper flakes
- 1 nonstick cooking spray
- 1 pepper to taste
- 1 lemon wedges
Method :
- Cut zucchini lengthwise into 6 wedges each.
- Mix yogurt and milk.
- Dip the wedges in the yogurt mixture.
- Dredge in panko bread crumbs seasoned with thyme, kosher salt and crushed red pepper flakes.
- Spray with nonstick cooking spray.
- Grill over medium high heat until the zucchini is nicely marked and tender, about 5 minutes per side.
- Season with black pepper to taste and more salt if needed.
- Serve with lemon wedges.
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