Zucchini Wedges

Ingredients

• 2 Zucchini
• 50 g ground almonds
• 50 g grated Parmesan
• 1 pinch turmeric
• 1 tsp Italian herbs
• Salt
• Pepper
• 1 egg (size M)
• 200 g yogurt (3.5% fat)
• 2 tbsp Pesto Rosso
• 5 g basil (0.25 bunch)

Instructions

1. 1.

   Wash and clean the zucchini. Quarter the zucchini lengthwise and cut into approximately 3 cm long pieces. Mix almonds, Parmesan, turmeric and Italian herbs and season with salt and pepper.

2. 2.

   Whisk the egg. First dip the zucchini wedges in the egg and then in the almond-Parmesan mixture. Gently press the almond-Parmesan mixture.

3. 3.

   Place the wedges on a baking sheet lined with baking paper and bake in a preheated oven at 250 °C (Fan 220 °C; Gas: Mark 4 or 5) for 15–20 minutes until crispy.

4. 4.

   In the meantime, mix yogurt and pesto together. Wash, pat dry and roughly chop the basil. Sprinkle the zucchini wedges with basil and serve with pesto dip.