In wenigen Minuten fertig! Dieses Zucchini-Rezept ist so einfach und lecker! So köstlich!

🥒 Knusprige Zucchini mit leckerer Dip-Sauce! Die perfekte Vorspeise. Ganz ohne Zwiebeln und Knoblauch! Eine schnelle, knusprige Zucchini-Vorspeise! Ein Zucchini-Gericht für jeden Tag, zum Abendessen oder Mittagessen.

🥬 Tauche ein in die Welt der gesunden Küche mit diesem lebendigen mediterranen Gericht! Knusprige Zucchini in einer würzigen Kruste aus Gewürzen, Mehl und Semmelbröseln sind nicht nur unglaublich lecker, sondern auch gut für deinen Körper.

🥗 Reich an Ballaststoffen, Vitaminen und Antioxidantien eignen sie sich perfekt für ein leichtes Abendessen oder einen Snack. Serviere sie mit frischer, hausgemachter Remoulade oder griechischer Tzatziki-Sauce für einen echten Energie- und Geschmacksschub! 🌱

Diese Zucchini werden deine Lieblings-Gesundheitsoption. Geeignet für Veganer, Vegetarier und alle, die sich ausgewogen und genussvoll ernähren möchten! Gesund, vollwertig und lecker!

🌿Gesund kochen, glücklich leben!

💖👉 Like, abonniere und teile deine gesunden Rezeptideen in den Kommentaren!
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📋ZUTATEN:
*Für gebratene Zucchini:*
• 2 mittelgroße Zucchini (Ballaststoff- und Vitaminquelle)
• 2 Eier
• 100 g Semmelbrösel
• 50 g Mehl (Vollkorn)
• 1 TL Paprika (für Antioxidantien)
• 1 TL getrockneter Thymian (für Geschmack und Stärkung des Immunsystems)
• 1 Prise Salz
• Sprudelwasser
• Olivenöl (zum Braten, reich an gesunden Fetten)

*Für die Tartar-Sauce:*
• Griechischer Joghurt / Sauerrahm
• Knoblauch
• Dill
• Salz
• Gemahlener Pfeffer
• Essiggurke
• Parmesankäse

💬 Hat dir das Rezept gefallen? Schreib mir deine Meinung in die Kommentare und teile deine Ideen für Verbesserungen oder Abwandlungen!

👍 Wenn dich das Video inspiriert hat, unterstütze es doch mit einem Like und einem Abo!

Liebe Grüße,
Deine Linda 🤗

Zucchini. Friends! Welcome to my culinary channel! Today we are cooking zucchini according to a very unusual and delicious recipe! When I lived with my grandmother, I often made this recipe. This recipe is very simple but also very delicious! The zucchini will be nice and crispy on the outside and soft on the inside. Important! Cut the zucchini properly, see how I do it. Eventually, tendrils should form on the underside of the zucchini. Our zucchini needs to be placed in a bowl where you can work with it comfortably! Salt. Each zucchini slice should be thoroughly rubbed with salt. Inside between the antennae and outside along the pulp. The salt helps us draw out the excess moisture from our zucchini. It also gives our zucchini a slightly salty flavor that is delicious! Do this carefully with each piece of zucchini. Eggs. Remove the egg yolks. We don’t need the egg yolk now, but don’t throw it away! We will continue to use them. Salt. Thanks to the salt, our protein cooks faster. We need to form them into a meringue shape. Once we’re done beating, you can turn the plate over. If nothing falls out, then they have the right consistency! : ) Proteins will be the unifying ingredient in our dish. The zucchini have already released a lot of moisture, so you need to remove them from the bowl. Using paper towels, we can remove excess moisture from our zucchini. We remove excess moisture. I gently pat each zucchini slice dry with a paper towel. The moisture, the liquid contained in zucchini, prevents us from making our zucchini crispy. That’s why it’s important to us to remove everything. You can also turn the zucchini over and squeeze some of the liquid directly onto kitchen paper. Don’t worry, the paper won’t stick to our zucchini; they have too much moisture for that. We put our zucchini in a large bowl where we can work with it comfortably. Beaten egg whites. As already mentioned, the egg white serves as a binding agent in our dish. It helps make our zucchini crispy. We need to mix the egg whites well with the zucchini so that each piece is completely covered. It is important that the slices are also covered with egg white on the inside. I use a wooden spoon for this so that our zucchini doesn’t get damaged and you can mix everything well with it. Flour. Mixture of dried herbs. Smoked paprika. Ground pepper. When I work with breading, I prefer to add the spices directly to the flour so that the flavor of the spices is balanced. Furthermore, we all come from different countries and cities. Where do you come from? Feel free to share it in the comments! I would love to read your comments and see what your city looks like! Thanks! You need to mix the flour with the spices until you no longer see any spice colors in the flour. Egg yolk. Carbonated water. Now you need to mix the egg yolk very thoroughly and quickly with flour and soda. It is advisable to do this quickly so that not all the gases escape from our breading. This gives our zucchini a nice, super crispy texture. This is often done in Japan. When tempura-fried vegetables are prepared there. The soda gives it an extra bite. Tempura breading. To ensure our breading evenly covers each zucchini slice, we need to mix it with our tempura. In addition, protein on our zucchini ensures that the breading sticks better. Flour. Breadcrumbs. Dried thyme and rosemary. I always add spices to the breading to make the flavor more intense and stand out better. When you fry your breaded vegetables, they will already have a very intense aroma because the spices are in the outer layer. The breadcrumbs form the outer layer of our zucchini. The tempura and egg white on them mean they stick very easily and well to our zucchini. And this is how the zucchini becomes really crispy! You need to cover the zucchini very well with the breading so that it penetrates the inside. Do n’t be afraid to squash our zucchini at the bottom of the cuts. They are quite elastic. The breading should be quite thick, but don’t overdo it, we shouldn’t just eat zucchini batter. Our spicy breading gives our zucchini a bite and a very special aroma. Look how these tendrils are sticking out of our zucchini, they’re getting super crispy! We bread the zucchini strips that are on the bottom well. This tastes the best! Vegetable oil. Sour cream. Mayonnaise. Ground pepper. Salt. Dear souls, where do you come from? Leave a comment, I look forward to hearing from you! Parmesan cheese. Dill. Fry on the other side. Pickles . Great, the zucchini is almost ready! Garlic. Furthermore, we all come from different countries and cities. Where do you come from? Feel free to share it in the comments! I would love to read your comments and see what your city looks like! Thanks! Crispy zucchini. Tartar sauce. Look how crispy our zucchini is! Bon appetit!