BAKED ZUCCHINI FRIES WITH HORSERADISH MAYO DIPPING SAUCE
1 medium size zucchini*
¾ panko breadcrumbs
½ cup grated parmesan cheese
¼ cup olive oil
2 teaspoons salt
½ cup Hellmann’s Light Mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
Preheat oven to 450 degrees.
Cut the zucchini into ‘fries’ or sticks about 4” long x ½” thick.
Set up a breading station. Beat the egg in a small bowl. In another bowl or shallow dish, combine the panko, parmesan, and Italian seasoning.
Line a rimmed baking sheet with foil and place a wire cooling rack on top.
Dip each of the zucchini sticks in the egg and then place in the breadcrumbs and turn, pressing to coat. Place the sticks on the wire rack. Continue with the rest of the sticks making sure not to crowd them. Drizzle the olive oil over the tops of the breaded zucchini.
Bake for 15-20 minutes until golden and tender when pierced with the tip of a knife. Remove from the oven and season generously with the salt.
While the zucchini fries are cooking combine all of the dipping sauce ingredients together in a small bowl. Serve hot fries with dipping sauce on the side.
*You can also use a couple of smaller zucchinis instead of one medium size. You don’t want the zucchini to be too large to avoid big seeds in the center.