Yummy Dish! We like these with the horseradish dip that is listed below. But you can also eat them plain or with your favorite Ranch dressing.
1/2 cup seasoned dry whole wheat bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
2 medium zucchini, cut into 3-inch sticks or in 1/2 inch rounds
DIRECTIONS: Preheat the oven to 475 degrees. Combine bread crumbs, pepper and Parmesan cheese in a small bowl. Place the egg whites in a separate bowl. Dip zucchini into the egg whites, then coat with the bread crumb mixture. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy. Serves 4.
3/4 cup plain fat-free yogurt
3 tablespoons minced chives (optional)
2 tablespoons reduced-fat mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving.
This dip is also good on other favorite veggies as well as roast beef and pork roast.