Baked Zucchini Fries with Pesto Yogurt Dipping Sauce Recipe

You're going to love these! Zucchini gets transformed into healthy, crispy, golden brown fries with a 3-ingredient pesto yogurt dipping sauce. 113 calories and 2 Weight Watchers Freestyle SP

INGREDIENTS:

• 3/4 cup whole wheat panko breadcrumbs


• 3/4 teaspoon paprika


• 1/2 teaspoon salt


• 1/2 teaspoon ground pepper


• 1 medium zucchini


• 2/3 cup whole wheat pastry flour or all-purpose


• 1 large egg


• olive oil cooking spray

The sauce::

• 1/2 cup nonfat plain Greek yogurt


• 1/8 teaspoon salt


• 3 tablespoons basil pesto

INSTRUCTIONS:
The Fries:

1. 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.


2. Cut the zucchini into 3-inch long and ¼-inch thick pieces.


3. 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.


4. 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.


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