Zucchini Crisps

By rossboys

Ingredients

• Dip:
• 4 small zucchini
• 1/4 cup nonfat mayonnaise
• 2 Tbsp Dijon-style mustard
• 1 Tbsp chopped fresh parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 cup bread crumbs
• 1 tsp paprika
• 1 cup nonfat sour cream
• 2 Tbsp horseradish
• 2 tsp dried chives

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 deg. Spray 2 baking sheets with vegetable cooking spray. Slice each zucchini diagonally into 1/4" thick slices.

In a small bowl, combine mayonnaise, mustard, parsley, thyme, oregano, and pepper. Mix well. On a sheet of waxed paper, combine brad crumbs and paprika. Mix well.

Spread some mayonnaise mixture on one side of each zucchini slice. Dredge mayonnaise-coated side into bread crumb mixture, patting so crumbs adhere.

Place zucchini slices, coated-sides up, on prepared baking sheets. Bake until zucchini crisps are golden brown, about 10 min.

Serve immediately with dip.