Baked Zucchini Chips with Sweet Garlic & Dill Aioli
Zucchini is my new favorite vegetable. I never liked it as a kid but lately I just can’t get enough.
It’s already bikini season. Can you believe it? What you put in your body really effects not only how you look but also how you feel.
These were dinner tonight, and after a good run with Honey, I feel pretty good!
For Zucchini Chips Serves Two
Half loaf old french bread (or your choice of light breading)
1/4 cup flour
Pinch of dried or fresh dill
*Preheat oven to 425 degrees.Slice your zucchini in 1/3 to 1/4 slices. Salt them and set them aside to sweat for 5 minutes.
*Run your french bread through the food processor until it’s in fine, small crumbs. Mix the bread crumbs with your flour and season with salt, pepper and dill (to you taste buds desire)
*Mix your eggs in a separate bowl. Dip your zucchini slices in the eggs, then each side in the bread crumb mixture. Lay each slice on a parchment lined baking sheet. Bake 10 minutes on each side.
Crunchy on the outside, soft and warm on the inside!
For Sweet Garlic Aioli
Two egg yolks
1 Garlic clove
2 Tablespoons honey
1 Tablespoon lemon juice
Dash fresh or dried dill
Salt and pepper to taste
1/2 Cup extra virgin olive oil
*In a food processor or blender add your egg yolks, garlic, lemon juice, salt and pepper, dill, and honey. Blend for about 2 minutes. Slowly — one drip at a time ,for the first 10 drips — add your olive oil. Continue adding the oil until you get the right consistency. (If it still seems to thin, keep blending, trust me it will get there)
P.S. You should probably listen to this while you make your healthy zucchini treats. Bop around that kitchen!