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These yogurt-battered zucchini slices are golden on the outside, tender inside, and coated in a flavorful batter made with yogurt, egg, Parmesan, and simple seasonings.
They cook right in a skillet and make an easy breakfast, light lunch, snack, or vegetable side dish.
Watch the Full Video Recipe Below
Ingredients
- 1 medium zucchini
- 1 egg
- 100 g plain yogurt or Greek yogurt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 15 g cornstarch
- 20 g all-purpose flour
- 15 g Parmesan cheese, grated
- ¼ teaspoon baking powder
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
Instructions
1. Prepare the Yogurt Batter
Crack 1 egg into a bowl and whisk until well combined.
Place 100 g plain yogurt in another bowl.
Pour in the beaten egg and mix until smooth.
Add the garlic powder, paprika, cornstarch, all-purpose flour, and grated Parmesan.
Season with salt and black pepper.
Add the baking powder and mix until you have a smooth, slightly thick batter.
Set aside.
2. Slice the Zucchini
Cut 1 zucchini into slices approximately 1 cm (⅜ inch) thick.
Try to keep the slices roughly the same thickness so they cook evenly.
3. Coat the Zucchini
Preheat a nonstick skillet over medium heat and add a little olive oil.
Dip each zucchini slice into the yogurt batter, coating both sides evenly.
Let any excess batter drip off before placing it into the skillet.
4. Cook the First Side
Arrange the coated zucchini slices in the skillet without overcrowding them.
Reduce to medium-low heat.
Cook for about 3 minutes, or until the bottoms are golden brown and the batter has set.
5. Flip
Carefully flip each zucchini slice.
Cook for another 2–3 minutes, or until the second side is golden and the zucchini is tender.
6. Serve
Transfer the zucchini slices to a serving plate.
Serve while warm.
They\’re golden and flavorful on the outside, tender and juicy inside, with a subtle tang from the yogurt and savory flavor from the Parmesan.
Tips
Don\’t slice the zucchini too thin. About 1 cm gives you a tender center without the zucchini becoming too soft.
Let excess batter drip off. You want a thin coating rather than a heavy layer of batter.
Use medium-low heat. The batter contains yogurt and Parmesan, so very high heat can brown the outside before the zucchini becomes tender.
Greek yogurt works especially well. If your yogurt is very thin, the batter may not cling to the zucchini as well.
Estimated Nutrition
| Nutrition | Per Serving |
|---|---|
| Calories | ~260 kcal |
| Protein | ~11 g |
| Carbohydrates | ~22 g |
| Fat | ~15 g |
| Fiber | ~2 g |
| Sugar | ~5 g |