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

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.

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)