Crispy Zucchini Fries
Croutons give these healthy appetizers a burst of flavor and help them crisp up.
Ingredients
- 1 medium zucchini
- 1 ½ cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip)
- 1 oz (30 g) Parmesan cheese, grated, divided
- 1 egg white
- ½ cup (125 mL) nonfat plain yogurt
- ½ cup (125 mL) loosely packed fresh basil leaves
- 3 tbsp (45 mL) light mayonnaise
- 2 garlic cloves, peeled
- ½ tsp (2 mL) coarsely ground black pepper
Directions
- Preheat oven to 450ºF (230ºC). Trim and discard the ends of the zucchini; cut in half crosswise. Cut the zucchini using the fry cut setting on the No. 8 thickness of the Rapid-Prep Mandoline. Place the croutons in the Manual Food Processor and process until finely chopped. Place the croutons and half of the Parmesan cheese in a Coating Tray; mix well.
- Whisk the egg white in a Coating Tray 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 a Brilliance Nonstick Half Sheet Pan With Rack. Bake 14–16 minutes or until crisp.
- 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 the sheet pan from the oven. Serve zucchini fries with dip.
Yield:
- 10 servings of about 3 fries and 1 tbsp (15 mL) dip
Nutrients per serving:
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.