Crispy Walnut & Herb Crusted Zucchini Coins

Preheat oven to 425°F and line a baking sheet with parchment paper. Slice zucchini into even rounds, about ¼ inch thick. Pat dry with a paper towel to help them crisp.

In a shallow bowl, combine finely chopped walnuts, parsley, garlic powder, salt and pepper. Mix well so the herbs are evenly distributed.

Dip each zucchini slice into the beaten eggs. Let excess drip off and press into the mixture to coat both sides.

Place on the baking sheet in a single layer and lightly brush tops with olive oil. Roast for  18–22 minutes, flipping halfway, until they are golden brown, crispy on the edges and tender in the center. Optional: Broil for an additional 1 to 2 minutes for extra crisp.

While zucchini cooks, mix all the ingredients for the yogurt dip and stir until smooth and creamy.

Arrange zucchini coins on a platter with the lemon yogurt on the side. Top with extra chopped herbs, lemon zest and a light drizzle of olive oil, to taste.