Crispy Zucchini Sticks with Creamy Salsa Dip/CL

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* Exported from MasterCook *

 

Crispy Zucchini Sticks With Creamy Salsa Dip

 

Recipe By :Cooking Light, June 2000

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup bottled salsa

1/4 cup fat-free sour cream

2 zucchini (about 3/4 pound)

2/3 cup Italian-seasoned breadcrumbs

1/2 cup yellow cornmeal

2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/3 cup all-purpose flour

3 large egg whites -- lightly beaten

Cooking spray

 

1. Preheat oven to 450°.

 

2. Combine salsa and sour cream; set aside.

 

3. Cut each zucchini lengthwise into quarters; cut each quarter crosswise into 3

pieces.

 

4. Combine the breadcrumbs and the next 4 ingredients (breadcrumbs through salt)

in a shallow dish. Dredge 6 zucchini pieces in flour. Dip in egg whites, and

dredge in breadcrumb mixture. Repeat procedure with the remaining zucchini,

flour, egg whites, and breadcrumb mixture. Place the zucchini on a large baking

sheet coated with cooking spray. Lightly coat the zucchini with cooking spray.

Bake at 450° 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 tablespoons dip).

 

CALORIES 153 (9% from fat); FAT 1.6g (sat 0.6g, mono 0.4g, poly 0.2g); PROTEIN

7.6g; CARB 27g; FIBER 1.5g; CHOL 2mg IRON 1.7mg SODIUM 620mg; CALC 71mg

 

Source:

" Christine Weber Hale "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 83 Calories (kcal); trace Total Fat; (2% calories from fat); 4g

Protein; 16g Carbohydrate; 1mg Cholesterol; 125mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0