Life's Simple Ingredient

“Breaded” Zucchini and Garlic Tahini Dip

Prep 10M | Cook 10M | Enjoy in 20M

We recently sat down with Brianna Meghawache of Nourished by Bri to talk all things wheat germ – what it is, how to use it and the nutritional benefits. (Find the full post here).

One of Bri’s favourite ways to incorporate wheat germ into her diet is a “breaded” zucchini covered in wheat germ and ground flaxseed.

Check out her recipe for “Breaded” Zucchini and Garlic Tahini Dip below!

 

"Breaded" Zucchini Ingredients:

1 tsp olive oil

3 zucchini, halved and then sliced lengthwise

3 tbsp fresh ground flaxseed

2 tbsp wheat germ

Cracked fresh black pepper

Garlic Tahini Dip Ingredients:

2 cloves garlic

1 tbsp fresh lemon juice

1 tbsp plain 0% yogurt

3 tbsp tahini paste

Pinch salt

Directions:

Chop the zucchini in half and then lengthwise to create zucchini sticks. Pulse flaxseed with wheat germ in a food processor until the two are mixed. Heat olive oil in a frying pan on medium heat and brown slightly on both sides. Turn off the heat and toss zucchini in the flax-wheat germ mixture until coated. Crack fresh black pepper over top.

Finely chop use garlic presser to crush the garlic into small pieces. Place in a bowl and whisk the remaining ingredients in. Add just enough water (1 tbsp or so) to get a thick, ranch dip-like consistency.

Dip the zucchini “fries” into the tahini dip. Enjoy as a light snack or bring to a dinner party!

Get the nutrition facts for this recipe here.

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