Zucchini Fries with Scallion Sour Cream Dip
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/4 tsp. freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese
- 1 1/4 cups panko breadcrumbs
- 2 large eggs
- 2 medium zucchini
- 1 cup Hood® Sour Cream
- 2 Tbsp. fat-free plain Greek yogurt
- 3 Tbsp. chopped fresh scallions plus more for garnish, if desired
- 1/4 tsp. ground black pepper
- 2 tsp. fresh lemon juice
Preheat oven to 400˚F.
In a shallow medium bowl, combine salt, garlic powder, thyme, basil, black pepper, breadcrumbs and cheese. Mix well.
In a separate shallow medium bowl, whisk the eggs.
Cut each zucchini in half crosswise, then cut each half lengthwise into eight wedges. Using tongs, dip zucchini into the egg, then into the bread crumb/cheese mixture. Coat all sides of each piece.
Place zucchini in a single layer on a wire cooling rack coated with cooking spray. Lightly coat the tops of the zucchini sticks with cooking spray. Bake for 25 minutes.
While zucchini is baking, make the dip. In a small mixing bowl, whisk together the sour cream, yogurt, scallions, black pepper, and lemon juice. Transfer to a serving bowl. Cover and refrigerate.
Serve zucchini sticks warm with the scallion sour cream dip.
Per serving: Calories: 93, Carbohydrate: 13 grams, Fat: 3 grams, Saturated fat: 1 gram, Protein: 5 grams, Cholesterol: 50 milligrams, Sodium: 247 milligrams, Calcium: 50 milligrams.