A healthy alternative to french fries, baked not fried these are so tasty, are great as an appetizer or side dish.  When zucchini is plentiful try  this one.  Hey, you may even get your kids to eat their veggies,now there’s a bonus!

INGREDIENTS

• 1 medium zucchini
• 1 1/2 cups  large fat-free seasoned restaurant-style croutons
• 1 oz Parmesan cheese, divided
• 1 egg white
• 1/2 cup  nonfat plain yogurt
• 1/2 cup loosely packed fresh basil leaves
• 3 tbsp  light mayonnaise
• 2 garlic cloves, peeled
• 1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

Preheat oven to 450ºF (230ºC). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise. Cut each zucchini half using French Fry Cutter or alternately if you don’t have a french fry cutter, just gut them into french fry size sticks.

Place croutons in Food Processor; process until finely chopped. Grate Parmesan cheese with Microplane. Place chopped croutons and half of the Parmesan cheese in a dish and mix well.

Whisk egg white in Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.

for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in food processor pulse until well blended, scraping down sides as necessary.

Serve zucchini fries with dip.