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1
Preheat the oven to 450F.
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2
Lightly spray a large baking sheet with cooking spray.
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3
Cut each zucchini lengthwise into quarters.
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4
Cut each quarter crosswise into 3 pieces.
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5
(You should have 24 pieces.)
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6
Put three small shallow bowls in a row, assembly-line style.
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7
Put the flour in the first, lightly whisk the egg whites in the second, and stir together the cornmeal, Parmesan, parsley, oregano, basil, and garlic powder in the third.
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8
Put the baking sheet next to the third bowl.
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9
Dip 1 wedge of the zucchini into the flour, then into the egg whites, and finally into the cornmeal mixture, turning to coat and gently shaking off the excess, or letting it drip off, at each step.
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10
Place the zucchini on the baking sheet.
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11
Repeat with the remaining zucchini.
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12
Lightly spray the zucchini with cooking spray.
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13
Bake for 22 to 24 minutes, or until lightly browned and crisp.
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14
Meanwhile, in a small bowl, stir together the sour cream and salsa.
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15
Serve the zucchini wedges with the salsa dip on the side.
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16
Fresh salsa often is lower in sodium than bottled salsa, so dont forget to compare label information.
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17
(Per Serving)
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18
Calories: 121
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19
Total Fat: 1.0g
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20
Saturated: 0.5g
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21
Trans: 0.0g
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22
Polyunsaturated: 0.0g
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23
Monounsaturated: 0.5g
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24
Cholesterol: 4mg
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25
Sodium: 147mg
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26
Carbohydrates: 22g
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27
Fiber: 2g
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28
Sugars: 3g
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29
Protein: 6g
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30
Dietary Exchanges
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31
1 1/2 Starch
