Rosemary Cornmeal Crusted Zucchini With Grapefruit Aioli
- 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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- Meanwhile, make the grapefruit aioli. In a small bowl, stir together grapefruit juice and zest, mayonnaise, and sour cream.
- 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.
rosemary cornmeal, zucchini, cornmeal, whole wheat flour, salt, eggs, extravirgin olive oil, rosemary, zest, canola mayonnaise, sour cream
Taken from food52.com/recipes/5458-rosemary-cornmeal-crusted-zucchini-with-grapefruit-aioli (may not work)