Photo by kitchen witch
kitchen witch's Notes:
Expand4 medium zucchini, slice in 1/4 to 1/3-inch rounds Ask a question about this ingredient
1 cup cornmeal Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
sea salt and freshly ground black pepper to taste Ask a question about this ingredient
2 eggs Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
1 tablespoon chopped fresh rosemary leaves Ask a question about this ingredient
1 grapefruit, juice and 1 teaspoon zest Ask a question about this ingredient
1/2 cup canola mayonnaise Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
Preheat the oven to 425 degrees.
Ask a question about this stepMix 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.
Ask a question about this stepOil 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.
Ask a question about this stepMeanwhile, make the grapefruit aioli. In a small bowl, stir together grapefruit juice and zest, mayonnaise, and sour cream.
Ask a question about this stepKeep 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.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
