Crispy Zucchini Sticks with Creamy Salsa Dip

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* Exported from MasterCook *

 

Crispy Zucchini Sticks with Creamy Salsa Dip

 

Recipe By : Cooking Light, June 2000, p.172

Serving Size : 6 Preparation Time :0:00

Categories : 2000 Appetizers/Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup salsa

1/4 cup fat-free sour cream

2 zucchini

2/3 cup italian bread crumbs

1/2 cup yellow cornmeal

2 tablespoons grated parmesan cheese

2 tablespoons fresh parsley -- minced

1/4 teaspoon salt

1/3 cup all-purpose flour

3 large egg whites -- lightly beaten

cooking spray

 

Preheat oven to 450 deg.

 

Combine salsa and sour cream; set aside.

 

Cut each zucchini lengthwise into quarters; cut each quarter crosswise into

3 pieces.

 

Combine the bread crumbs and the next 4 ingredients (bread crumbs through

salt) in a shallow dish. Dredge 6 zucchini pieces in flour. Dip in egg

whites, and dredge in bread crumb mixture. Repeat procedure with the

remaining zucchini, flour, egg whites, and bread crumb mixture. Place the

zucchini in a large baking sheet coated with cooking spray. Lightly coat

the zucchini with cooking spray. Bake at 450 deg for 25 minutes or until

lightly browned and crisp, carefully turning after 12 minutes. Serve

zucchini immediately with salsa dip. Yield: 6 servings (serving size: 4

zucchini pieces and 2 tbsp dip).

 

 

Per serving = 151 calories, 1 gm fat, 3 mg cholesterol, 574 mg sodium, 27 gm

carbohydrate, 7 gm protein, 2 gm fiber

Exchanges: 1 1/2 grain, 1/2 lean meat, 1/2 vegetable

 

 

 

 

 

By: Carole

 

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