Rosemary cornmeal crusted zucchini with grapefruit aioli
When you coat zucchini in rosemary and cornmeal and bake them, a golden brown crust forms. The cornmeal gives the delicate zucchini squash a crispy texture without being fried. The baked zucchini turns out crunchy on the outside and soft and tasty on the inside. The super simple grapefruit aioli makes the perfect tangy dipping sauce.
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