Yield: 6 servings

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes

Ingredients
Zucchini
3 large zucchini
1 teaspoon sea salt
Crispy Parmesan Coating
¾ cup finely grated Parmesan cheese
½ cup almond flour
¼ cup oat flour
2 tablespoons ground flaxseed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon turmeric
¼ teaspoon black pepper
Egg Mixture
2 large eggs
2 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
For Cooking
2 tablespoons extra-virgin olive oil or avocado oil spray


Instructions
Step 1: Prepare the Zucchini
Preheat the oven to 425°F (220°C) or the air fryer to 390°F (200°C).
Slice each zucchini lengthwise into long planks about ¼ inch thick, matching the picture.
Sprinkle with salt and let sit for 10 minutes.
Pat completely dry with paper towels.
Step 2: Prepare the Coating

In a shallow dish, combine:

Parmesan cheese
Almond flour
Oat flour
Ground flaxseed
Garlic powder
Onion powder
Smoked paprika
Italian seasoning
Turmeric
Black pepper

Mix well.

Step 3: Prepare the Egg Wash

Whisk together:

Eggs
Greek yogurt
Dijon mustard

until smooth.

Step 4: Coat the Zucchini
Dip each zucchini plank into the egg mixture.
Press firmly into the Parmesan coating until evenly covered.
Arrange in a single layer on a parchment-lined baking tray.
Lightly spray or brush with olive oil.
Step 5: Bake

Bake for 18–20 minutes, carefully turning halfway through.

For the deep golden color shown in the picture, broil for the final 2–3 minutes.

Air Fryer Method
Arrange the coated zucchini planks in a single layer.
Air fry at 390°F (200°C) for 10–12 minutes, flipping halfway through.
Spray lightly with oil before cooking for extra crispiness.
Creamy Herb Yogurt Dip


Ingredients
¾ cup plain Greek yogurt
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon turmeric
Salt and pepper to taste

Mix well and refrigerate for 15 minutes before serving.

Approximate Nutrition (Per Serving)
Calories: 175
Protein: 10g
Carbohydrates: 9g
Fat: 11g
Fiber: 3g
Why It’s Anti-Inflammatory
Extra-virgin olive oil provides beneficial monounsaturated fats and polyphenols.
Turmeric contains curcumin, a naturally occurring anti-inflammatory compound.
Garlic and herbs add antioxidant-rich flavor.
Ground flaxseed contributes plant-based omega-3 fats and fiber.
Zucchini is rich in vitamin C and other beneficial antioxidants.
Tips to Match the Picture
Slice the zucchini into long, even planks about ¼ inch thick.
Remove excess moisture before coating to help the crust adhere and crisp.
Use finely grated Parmesan for an even, golden crust.
Broil for the last 2–3 minutes to achieve the rich golden-brown color seen in the picture.
Stack the finished zucchini planks on a serving plate and serve immediately while they’re hot and crispy.