Slices of fresh zucchini coated in an aleppo and thyme spiced breadcrumb then baked until crunchy-crisp and dunked in a creamy, delicious whipped cottage cheese. So dang good!
1 large zucchini, 1/8-1/4″ slices
1/4t black pepper
1/4t aleppo pepper – optional
1/2c cottage cheese
1/2 lemon, juiced
2T chives, chopped
Preheat oven to 375°F.
In a medium bowl, toss the zucchini in the flour with a pinch of salt until all of the zucchini slices are coated, set aside. Prepare 2 small bowls, 1 with 2 eggs whisked until smooth and the other bowl with the breadcrumbs, salt, pepper, thyme and aleppo stirred until combined.
One or two at a time, tap the excess flour off a zucchini slice, dunk in the egg then toss it in the breadcrumbs bowl and flip it around and press the crumbs in a bit until coated. Place on a large parchment lined baking sheet. Repeat with the rest of the slices then bake for 12 minutes. Flip each slice then return to the oven for another 8-12 minutes until golden.
While the zucchini bites bake, add cottage cheese and lemon juice to a small food processor and blend until smooth, scraping down the sides as needed. Add chives and pulse until distributed. Pour into a serving dish.