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Herb-Crusted Zucchini with Tahini Dressing

Crispy herb-crusted zucchini rounds fried until golden, served with a nutty, lemony tahini dressing.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method

Ingredients
  

  • 2 medium zucchini sliced into 1/2-inch rounds
  • 1 teaspoon kosher salt for draining
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 3 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 cup neutral oil for frying
  • Kosher salt and freshly cracked black pepper
  • 1/3 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove grated
  • 4-5 tablespoons water plus more as needed
  • Pinch of salt

Method
 

  1. Salt and drain the zucchini. Lay the zucchini rounds in a single layer on a baking sheet lined with paper towels. Sprinkle both sides with the teaspoon of salt and let them sit for 15 minutes. Pat the rounds thoroughly dry with fresh paper towels before moving on.
  2. Set up the breading station. In one shallow dish, place the flour. In a second, whisk the eggs. In a third, combine the panko, parsley, dill, garlic powder, and a pinch of salt and pepper.
  3. Bread the zucchini. Dredge each round in flour, shaking off the excess, then dip in the beaten egg. Press firmly into the herbed panko on both sides.
  4. Fry. Heat the oil in a large skillet over medium heat until it shimmers. Fry the zucchini rounds for 2-3 minutes per side, until deeply golden-brown and crisp.
  5. Make the dressing. Whisk together the tahini, lemon juice, garlic, and a pinch of salt. Add water a tablespoon at a time until the mixture loosens into a pourable dressing.
  6. Serve. Arrange the fried zucchini on a platter while still warm and drizzle generously with the tahini dressing.