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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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âYou will not believe how fast these disappear,â says Trisha Kruse or Eagle, Idaho. âEven confirmed veggie-haters devour these tasty snacks as fast as I can make them!â Ingredients:
1/4 cup buttermilk |
1/4 cup egg substitute |
1/2 cup panko (japanese) bread crumbs |
1/2 cup seasoned bread crumbs |
1/4 cup grated parmesan cheese |
1-1/2 teaspoons taco seasoning |
1/4 teaspoon garlic salt |
3 medium zucchini, cut into 1/4-inch slices |
1/4 cup fat-free sour cream |
1/4 cup fat-free ranch salad dressing |
1/4 cup salsa |
Directions:
1. In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.
2. Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.
3. In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).
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