Parmesan-Crusted Zucchini with Quick Wild Garlic Mayo
20 min
Veggie
26194
For 2 Portions
70 g
Parmesan
70 g
panko breadcrumbs
50 g
skyr
8 g
ramp (wild garlic)
4
egg
1
zucchini
30 ml
water
22 g
cornstarch
3 tbsp
sunflower oil
2 tsp
white wine vinegar
1 tsp
mustard
salt
pepper
1. All set?
2. Preheat oven to 390°F (fan, recommended) or 415°F (conventional).
3. Bring water to a boil in a saucepan. Boil eggs for about 7 min. Then rinse with cold water and drain.