Make as many as you dare. This recipe uses two medium sized Zucchinis which is enough for 3- 4 as an appetiser. Remember this recipe is for almost exactly 24 slices of Zucchini. Increase the recipe as you need.
2Medium Zucchinis sliced diagonally They need to be thick enough to roast but not paper thin. Maybe a cm/ 1/4 inch.
2egg yolks
2Tablespoonsdijon mustard
1cupPanko crumbs
100gramsgrated parmesan1/2 cup
A couple of grinds of fresh pepper
60mlOlive Oil or olive oil spray
Dipping Sauce
200gramssour cream1 cup
20gramsChipotle Chilli in Adobo Sauce or Srirachia chilli sauce
Instructions
Mix the yolks and dijon together in a bowl
Mix the crumbs and pepper with the parmesan cheese
Prepare the baking tray with paper and spray well with olive oil spray ( or spread with a little olive oil) Line up all three along the bench.
Next dip the zucchinis into the egg mix coating well. Roll them in the crumbs and place onto the baking tray, making sure they are not overlapping. Spray with a bit more oil them bake till golden. Ths should take 10 to 15 minutes depending on your oven. A fan forced oven will be quicker.
Make the sour cream dipping sauce by mixing the sour cream with the chilli. Add more or less chilli to taste.