📍 Where this dish comes from: Naxos · The Portara (Temple of Apollo gate)
Discover the history of this region →
Discover the history of this region →
Fried zucchini with skordalia — the bold, intensely garlicky Greek almond sauce — is one of the most beloved summer mezze and side dishes in the Greek food canon. Paper-thin rounds of zucchini, fried in olive oil until golden and impossibly light, alongside a dip that will make you want to lick the bowl. This is unfussy Greek eating at its finest.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 3 medium zucchini sliced paper thin (use a mandoline if possible)
- 1/2 cup almond flour
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder 1/2 tsp dried oregano
- Salt and pepper
- Avocado oil for frying
- 1 cup blanched almonds
- 4 garlic cloves
- 3 tbsp lemon juice
- 1/2 cup extra-virgin olive oil
- 2-3 tbsp cold water
- Salt
Instructions
- Skordalia: Blend almonds and garlic until finely ground. Add lemon juice and blend. With motor running, slowly drizzle in olive oil then water until creamy and smooth. Season generously with salt. Refrigerate.
- Zucchini: Mix almond flour, parmesan, garlic powder, oregano, salt, and pepper in a shallow bowl.
- Dredge zucchini slices in the almond flour mixture.
- Heat 1/2 inch oil in a wide pan over medium-high. Fry in batches 2 minutes per side until golden. Do not crowd.
- Drain on paper towels. Season immediately. Serve with skordalia.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 12g | Fat: 38g | Fiber: 4g
Tried this recipe?Let us know how it was!
Health Benefits
- Almonds in the skordalia provide vitamin E, magnesium, and monounsaturated fat with prebiotic fiber.
- Garlic’s allicin is most potent when raw — skordalia’s uncooked garlic delivers maximum antimicrobial and cardiovascular benefit.
- Zucchini is one of the most hydrating vegetables, critical for electrolyte balance on keto.