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
Servings: 8 Servings
Calories: 112.9kcal
Ingredients
- 1 medium zucchini
- ⅔ cup whole wheat pastry flour or all-purpose
- 1 large egg
- ¾ cup whole wheat panko breadcrumbs
- ¾ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- olive oil cooking spray
The sauce::
- ½ cup nonfat plain Greek yogurt
- 3 tablespoons basil pesto
- ⅛ teaspoon salt
Instructions
The Fries:
- 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.
The Sauce:
- In a small bowl, stir together the yogurt, pesto sand salt.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 4Fries + 1 Tablespoons Sauce | Calories: 112.9kcal | Carbohydrates: 15.3g | Protein: 5.2g | Fat: 3.5g | Saturated Fat: 0.7g | Cholesterol: 24.3mg | Sodium: 233.7mg | Fiber: 2.7g | Sugar: 1.1g