Rosemary Cornmeal Crusted Zucchini With Grapefruit

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions