Baked Zucchini Fries with Pesto Yogurt Dipping Sauce

• Vegetarian

• Produce

  • 1 Zucchini, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Basil pesto

• Baking & Spices

  • 3/4 tsp Paprika
  • 1/2 tsp Pepper, ground
  • 5/8 tsp Salt
  • 2/3 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs, Whole Wheat

• Dairy

  • 1/2 cup Greek yogurt, nonfat plain

Found on cookincanuck.com

Description

Ingredients

• 1 medium zucchini
• ⅔ c whole wheat pastry flour (or all-purpose)
• 1 large egg
• ¾ cup whole wheat panko bread crumbs
• ¾ tsp paprika
• ½ tsp salt
• ½ tsp ground pepper
• Olive oil cooking spray
• ½ cup nonfat plain Greek yogurt
• 3 tbsp basil pesto
• ⅛ tsp salt

Directions

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.
• Cut the zucchini into 3-inch long and ¼-inch thick pieces.
• Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.
• Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.
• Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.
• Light coat the zucchini with the cooking spray.
• Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.
• Serve immediately with the dipping sauce.
• In a small bowl, stir together the yogurt, pesto sand salt.

Nutrition