When simple ingredients come together in the right way, magic is created that smells like a warm home and a summer table. These mozzarella-stuffed zucchini are just such a treat — crispy on the outside, with a golden aromatic crust, and inside filled with melted cheese that gently spreads with every bite. The smell of thyme and the crispy coating whet your appetite even as they bake, and the light yogurt sauce with lemon adds freshness that perfectly rounds out the taste. They are ideal as a light lunch, a delicious appetizer, or an impressive appetizer that everyone will ask for again.
Ingredients for the zucchini:
- 2 zucchini
- 2 eggs
- 250 grams of mozzarella
- 150 grams of flour
- 150 grams of breadcrumbs
- olive oil
- a few sprigs of thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon red pepper
- salt and pepper to taste
About the sauce:
- 150 g of Greek yogurt
- 1 tablespoon lemon juice
- a little grated lemon zest
- salt and pepper to taste
Zucchini stuffed with mozzarella
Prepare:
Cut the zucchini into thin slices lengthwise using a knife or peeler. Sprinkle with salt and leave for about 10 minutes to release liquid and soften. Then pat dry with a paper towel.
Prepare three bowls: in the first place flour, in the second beaten eggs, and in the third mix breadcrumbs, finely chopped thyme, garlic powder, paprika, salt and pepper. First roll each zucchini leaf in flour, then in egg, and finally in the aromatic mixture with breadcrumbs. At the beginning of each breaded leaf, place a slice of mozzarella and carefully roll it into a roll.
Place the rolls on a baking sheet lined with baking paper. Drizzle a little olive oil on top. Bake in a preheated oven at 220°C for about 15 minutes, until they are crispy and golden brown.
For the sauce, mix the Greek yogurt, lemon juice and zest, then season with salt and pepper to taste.
Serve the zucchini while they're warm, so the mozzarella stays perfectly creamy, along with the cold yogurt sauce that gives a refreshing note to every bite.
Cheers!
Source: bobesbakery.mk
