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Crispy Zucchini Fries

1   medium zucchini
1 1/2   cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook's Tip)
1   oz (30 g) Parmesan cheese, divided
1   egg white
1/2   cup (125 mL) nonfat plain yogurt
1/2   cup (125 mL) loosely packed fresh basil leaves
3   tbsp (45 mL) light mayonnaise
2   garlic cloves, peeled
1/2   tsp (2 mL) coarsely ground black pepper
  1. Preheat oven to 450°F (230°C). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef's Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.
  2. Whisk egg white in Classic Batter 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 1416 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 to Stackable Cooling Rack. Serve zucchini fries with dip.

Yield: 10 servings

Nutrients per serving: (about 3 fries and 1 tbsp/15 mL 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

Cook's Tips: For best results, choose croutons that are about 3/4 x 3/4 in. (2 x 2 cm) in size.