Parmesan Crusted Zucchini With Aioli & Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy phyllo cups filled with parmesan, breadcrumbs, and fresh tomatoes, accompanied by a garlicky garlic aioli. A crunchy, cheesy appetizer that's elegant enough for entertaining and uses a family recipe.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1-1.2 lb gray zucchini (about 550 grams, green zucchini can also be used)
- ½ cup Parmesan cheese (grated finely, about 40 grams or 1.4 oz)
- ⅔ cup breadcrumbs (about 75-80 grams or 2.6-2.8 oz)
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅔ cup plain flour
- ¼ cup milk
- 1 egg (large)
- 4 tablespoons olive oil (for cooking)
- 3 tablespoons mayonnaise
- 1 tablespoon plain yogurt
- 2 garlic cloves (minced)
- 2 large tomatoes
- 1 tablespoon parsley (chopped, or basil)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 503mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 92mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.