1 cup light mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 clove garlic, minced
4 medium zucchini
1 cup finely crushed whole wheat cracker crumbs
1 cup grated Parmesan cheese
Preheat oven to 400 degrees. Line two baking sheets with foil and lightly spray with cooking spray. In small bowl, mix mayonnaise, mustard, basil, oregano, salt and garlic and set aside. Scrub zucchini and remove tips. Cut into half-inch thick slices. Combine cracker crumbs and cheese on plate. Dip each zucchini slice into herbed mayonnaise, then roll in crumb mixture. Place a half inch apart on foil-lined baking sheets. Bake 15-20 minutes or until slices are browned and crisp. Sprinkle with paprika, if desired, and serve immediately.
Serving size: 1 cup. Per serving: 162 calories, 8.8 g protein, 4.9 g fat, 20.9 g carbohydrates, 2 g fiber, 478 mg sodium, 11 mg cholesterol.
Doris DuPree, Wise Electric Cooperative