Shelly's Recipe

Zucchini Fries with Tangy Horseradish Dip

Category: Zucchini

2 large zucchini, halved crosswise
1 cup Italian-seasoned bread crumbs
2 egg whites, lightly beaten
1 1/2 cups panko (Japanese bread crumbs)
1 teaspoon kosher salt
1 teaspoon ground black pepper
Tangy Horseradish Dip, recipe follows

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a wire rack on prepared pan; spray rack with nonstick cooking spray.

Cut zucchini halves lengthwise into 8 wedges each.

In a shallow bowl, place seasoned bread crumbs. In a separate shallow bowl, place egg whites. In another shallow bowl, place panko, salt, and pepper. Dip each zucchini piece in seasoned bread crumbs; dip in egg white to coat, letting excess drip off. Dredge in panko mixture. Place on prepared rack.
Bake for 20 to 25 minutes or until golden brown. Serve immediately with Tangy Horseradish Dip.

Makes 4 - 6 servings

Tangy Horseradish Dip

1 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons prepared horseradish
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper

In a medium bowl, whisk together all ingredients. Cover and refrigerate for up to 5 days.
Makes 1 1/2 cups (approximately)