Crispy zucchini and mozzarella strips with hazelnut crust and roasted red pepper cumin dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment brushed with a little olive oil.

2. 2

   Slice the zucchini lengthwise into thin sheets, then cut into wide strips. Place a strip of mozzarella on one zucchini slice and roll or fold it to make filled strips. Set aside.

3. 3

   Prepare three bowls: in the first, place the all-purpose flour with half the salt and a little black pepper; in the second, the beaten eggs; in the third, mix the breadcrumbs, toasted hazelnuts, half of the sweet paprika, half of the garlic powder, and 1 tablespoon olive oil.

4. 4

   Coat each filled zucchini strip first in flour, then in egg, and finally in the breadcrumb-hazelnut mixture, pressing gently so the crust adheres well.

5. 5

   Arrange the strips on the tray without overcrowding. Drizzle or brush with the remaining tablespoon of olive oil. Bake for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

6. 6

   While they bake, make the dip: place the roasted red pepper, Greek yogurt, ground cumin, lemon juice, the remaining sweet paprika, the remaining garlic powder, the remaining salt, and a little more black pepper in a blender or food processor. Blend until smooth.

7. 7

   Taste the dip and adjust the seasoning if needed. Transfer to a bowl and stir in half of the chopped fresh parsley.

8. 8

   Serve the crispy strips hot, sprinkled with the remaining fresh parsley, alongside the roasted red pepper cumin dip.