Crusted Zucchini and Green Beans With Cilantro Dipping Sauce

I’m always looking for new ways to get my kids to love veggies! This isn’t the healthiest way but darn it, they are so good! Green beans aren’t my favorite and I really don’t feed them to my kids very often but I couldn’t stop eating them. Super easy, you need to give them a try. The dipping sauce will make your mouth water.
1/2 cup vegetable oil
1 cup Panko crumbs
1/2 cup grated Parmesan cheese
1 zucchini, thinly sliced
1 cup  fresh green beans
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika

  • Heat vegetable oil in a large skillet on a medium heat.
  • In a large bowl, combine Panko, Parmesan cheese, salt, pepper and paprika.
  • In a pie tin pour flour and in another pan beat the eggs.
  • Dredge zucchini and green beans in flour, dip into eggs and then dredge in Panko mixture, press to coat.
  • Place zucchini and green beans into the skillet, a few at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a plate covered with paper towels.

Dipping Sauce:
1 packet Hidden Valley Ranch mix
1/2 cup mayonnaise
1/2 cup  Greek yogurt
2 tomatillos, remove hush, diced
1/2 bunch of fresh cilantro
1 clove garlic, minced
1 fresh lime juice
1 jalapeno, (spicy- keep in the seeds or mild- remove the seeds)

  • Mix all the ingredients together in the blender. Place in the refrigerator for about an hour.
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2 thoughts on “Crusted Zucchini and Green Beans With Cilantro Dipping Sauce”

  1. Thank you for sharing your delicious recipe at The Gathering Spot. You're recipe is being featured this week. Congratulations!!! 🙂 Have a wonderful week!

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