“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
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!