Crispy Zucchini Fries

 Another one adapted from Pampered Chef.

Ingredients:

1 medium zucchini
1 1/2 cups large fat-free seasoned restaurant-style croutons
1 oz. Parmesan cheese, divided
1 egg white
1/2 cup nonfat plain yogurt
1/2 cup loosely packed fresh basil leaves
3 Tbsp. light mayonnaise
2 garlic cloves, peeled
1/2 tsp. coarsely ground black pepper



Directions:

1. Preheat oven to 450°F. Line a cookie sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise. Cut each zucchini half into 1/4” slices (discard any thinner pieces). Place croutons in food processor until finely chopped. Grate Parmesan cheese. Place chopped croutons and half of the Parmesan cheese in shallow bowl; mix well.

2. Whisk egg white in small bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on cookie sheet. Bake 14–16 minutes or until crisp.

3. Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove cookie sheet from oven. Serve zucchini fries with dip.

Yield: 10 servings


Nutrients per serving: (about 3 fries and 1 Tbsp. dip): Calories 70, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Protein 4 g