Tonight, this season's top seven Idols will perform songs from THIS decade. So how did Sarah get inspired for tonight's modern recipe? "This week kind of stumped me, surprisingly," she admits. "I just went with the current theme of simple, healthy snacks. Instead of doing traditional fried zucchini sticks, this seemed a bit more interesting!"
Zucchini Chips with Green Goddess Dipping Sauce
▪ 4 small zucchini, sliced 1/4" thick
▪ 2 cups reduced-fat milk
▪ 1 cup panko bread crumbs
▪ 1 tbsp citrus seasoning
▪ 2 tbsp flat leaf parsley, chopped
▪ 1/4 tsp kosher salt
▪ 1/3 cup nonfat plain yogurt
▪ 1/2 cup reduced-fat mayonnaise
▪ 2 tbsp white wine vinegar
▪ 2 tsp anchovy paste
▪ 2 tbsp parsley, chopped
▪ 3 green onions, chopped
▪ 1 tbsp chives, chopped
▪ 1 large garlic clove
▪ 1 tsp tarragon, chopped
▪ kosher salt and pepper
Preheat oven to 475 degrees.
To make the zucchini chips, slice the zucchini using a knife and a steady hand or a mandolin. In a medium bowl, add the milk. In a large bowl, combine the panko, citrus seasoning, and parsley.
Dip the zucchini in the milk, shaking off any excess liquid, and dredge in the bread crumb mixture. Place on a wire rack coated in cooking spray and bake until golden-brown.
While the zucchini is baking, combine all of the dip ingredients, through the salt and pepper, in a food processor or blender. Blend until smooth. Taste and season with the salt and pepper according to taste.
Remove the chips from the oven and slightly cool. Using a thin spatula, remove from the wire rack and sprinkle with the remaining kosher salt. Serve with the dressing.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- American Idol