Crispy Zucchini Fries

By pattiaroberts

Ingredients

• 1 medium zucchini
• 1 and 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 tablespoons light mayonnaise
• 2 garlic cloves, peeled
• 1/2 teaspoon coarsely ground black pepper

Preparation

Step 1

1. Preheat oven to 450 degrees. Line Cookie sheet with parchment paper. Trim and discard ends of zucchini; cut in half crosswise. Place croutons in the manual food processor; cover and pump handle until finely chopped. Grate Parmesan cheese with grater. place chopped croutons and half of the Parmesan cheese in a coating tray and mix well.
2. Whisk egg white in a 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 an pump handle until well blended, scraping down sides as necessary. Remove cookie sheet from oven to a rack. Serve zucchini fries with dip.