Croutons give these healthy appetizers a burst of flavor and help them crisp up.
Crispy Zucchini Fries
1 medium zucchini
1 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 tbsp light mayonnaise
2 garlic cloves, peeled
1/2 tsp coarsely ground black pepper
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Trim and discard ends of zucchini; cut in half crosswise using a chef's knife. Cut each zucchini half using french fry cutter (discard any thinner pieces). Place croutons in manual food processor, caver and pun 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.
Whisk egg white in a 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 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 cookie sheet from oven to stackable cooling rack. Serve zucchini fries with dip. Yield: 10 servings.
*Courtesy of The Pampered Chef Spring/Summer 2012 Season's Best Recipe Collection.