Zucchini Medallions With Herb Dip
A healthy, easy & decadent afternoon snack you can prepare in just 10 minutes.
The only trick to perfecting this recipe is the preparation of the zucchini: be sure that the slices you cut are all about the same (1/2 inch) thickness. Swirl the oil to coat a large frying pan; preheat the oil by covering the pan and placing on medium-high heat for 1-2 minutes. Add the zucchini to the pan and spread out the slices, making sure each slice lays flat against the cooking surface. Cover and cook for about 2-3 minutes and flip. Your zucchini should be just slightly browned. Remove zucchini from heat and transfer from pan to a paper towel to remove excess oil. Move to the plate and finish with a squeeze of lemon, a dusting of parmesan cheese, and a pinch of black pepper to taste.
- Fresh zucchini, sliced 1/2 inch thick
- 1 Tbsp. safflower oil
- 1 Tbsp parmesan cheese
- 1/4 lemon, juiced
Stir ingredients into yogurt. If you’re making it ahead of time, cover and chill in the fridge.
- 1/2 cup nonfat or lowfat greek yogurt
- 2 Tbsp. cider vinegar
- 1/4 cup fresh herbs (dill, basil and thyme)
- 1/2 tsp garlic salt
- squeeze of fresh lemon
- black pepper
Why Safflower Oil?
You can use canola oil or vegetable oil, but if you haven’t tried safflower oil, now’s the perfect time. This is a high-heat oil that I love to use when cooking meat or seafood in the skillet. My friend Jackie turned me on to safflower oil when she recommended it for popcorn. When I first tried it, this oil had me completely fooled — I thought I was eating butter. Want to talk about a healthy swap? There’s nothing wrong with a little butter, but if you switch to safflower oil, you get high levels of healthy monounsaturated fats that work to reduce your LDL (the “bad”) cholesterol. Plus, safflower oil is loaded with vitamin E to pack a strong antioxidant punch.