INGREDIENTS

Bread Crumbs

½ loaf day old bread

Zucchini

8 baby zucchini, halved

½ cup breadcrumbs

4 cloves garlic, minced

½ cup parmesan

3 tbsp extra virgin olive oil

salt and pepper

Dip

1 meyer lemon

1 lemon

¼ cup olive oil

3-4 cloves garlic

salt and pepper to taste

2/3 cup almond meal

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Slice the bread into cubes then place on a Parchment Paper lined baking sheet and bake for 10 minutes.

Once cooled, place bread cubes in a food processor and pulse until the size of grains of rice.

Halve zucchini, then place in a bowl and toss with 1 tbsp olive oil, then set aside.

Place another sheet of Parchment Paper on a baking sheet, then set aside.

Mix together breadcrumbs, garlic, parmesan, and salt and pepper then dip zucchini and place each piece flesh side up on the Parchment lined baking sheet.

Bake for 35 minutes or until golden brown.

Meanwhile, make dip by whisking together juice of 1 lemon, 1 meyer lemon, olive oil, garlic, salt and pepper and set aside.

Serve zucchini immediately with dip!