Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli Recipe

Name: Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rosemary Cornmeal Crusted Zucchini; 4 medium zucchini, slice in 1/4 to 1/3-inch rounds; 1 cup cornmeal; 1/2 cup whole wheat flour; sea salt and freshly ground black pepper to taste; 2 eggs; extra-virgin olive oil; 1 tablespoon chopped fresh rosemary leaves; Grapefruit Aioli; 1 grapefruit, juice and 1 teaspoon zest; 1/2 cup canola mayonnaise; 1/2 cup sour cream

Servings: persons

Rosemary Cornmeal Crusted Zucchini
4 medium zucchini, slice in 1/4 to 1/3-inch rounds
1 cup cornmeal
1/2 cup whole wheat flour
sea salt and freshly ground black pepper to taste
2 eggs
extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
Grapefruit Aioli
1 grapefruit, juice and 1 teaspoon zest
1/2 cup canola mayonnaise
1/2 cup sour cream

1
Preheat the oven to 425 degrees.
2
Mix cornmeal, whole wheat flour, rosemary, sea salt and black pepper. Beat eggs in a small bowl. Dip zucchini into egg and then into rosemary cornmeal.
3
Oil a parchment-lined baking sheet with extra-virgin olive oil. Place zucchini on the baking sheet. Bake for about 10 minutes per side, until golden brown.
4
Meanwhile, make the grapefruit aioli. In a small bowl, stir together grapefruit juice and zest, mayonnaise, and sour cream.
5
Keep grapefruit aioli refrigerated until serving time. Rosemary cornmeal crusted zucchini rounds can be served hot or at room temperature with grapefruit aioli drizzled on top or separate as a dipping sauce.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Rosemary Cornmeal Crusted Zucchini, 4 medium zucchini, slice in 1/4 to 1/3-inch rounds, 1 cup cornmeal, 1/2 cup whole wheat flour, and more.

Yes, Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli

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