ZUCCHINI FRIES WITH DIP

During zucchini season in our garden, we eat it almost every day in various ways.  This is our favorite!  Budget-friendly tip: Make your own bread crumbs. Lay whole grain bread slices on a cooling rack and let them dry out for a day or two. Process in  a food processor or place slices in a plastic bag and roll with a rolling pin. 

 

1 egg white

2 tablespoons nonfat milk

2/3 cup whole grain bread crumbs

2 tablespoons grated Parmesan cheese

2 teaspoons all natural taco seasoning

1/2 teaspoon garlic powder

1 teaspoon onion salt or onion powder

4 small zucchini

1/4 cup Annie's Buttermilk Dressing or light Ranch

1/4 cup salsa

     

Cut each zucchini in half widthwise, then cut each half lengthwise into quarters.  In a shallow bowl, whisk together egg white and milk.  In another shallow bowl, combine bread crumbs, cheese, and seasonings.  Dip zucchini slices in egg white mixture, then dip into breadcrumb mixture.  Place on oiled baking sheets.  Bake at 400 degrees  for 20-25 minutes, or until tender.  For dip, combine salsa and salad dressing.  Makes about 4 servings.