"Fried" Zucchini & "Mock" Ranch

What's funny to note about this year's crop of zucchini is that,

well, there was none!

But thanks to the generousity of others,

the zucchini did come.

And they were bound for where else?

The oven.

To become what they were meant to become:

"Fried" Zucchini

2 lbs. zucchini (any variety), cut into 2" spears

salt & black pepper to taste

2 c plain non-fat yogurt (regular or greek)

1/4 c non-fat milk

1 1/2 tbs Hidden Valley Ranch powder

or

1/2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp lemon pepper

1/4 tsp paprika

2 c panko breakcrumbs (in the Asian food section)

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp chili powder

1/8 tsp cayenne pepper (optional)

Directions

Pre-heat oven to 425 degrees.

Toss your spears lightly in the salt and pepper and set aside.

In a shallow bowl mix the yogurt, milk,
and either the ranch powder or the next five spices,

and set aside.

Combine the panko breadcrumbs and spices in another bowl and set aside.

Place a wire rack over a large sheet pan and coat liberally with cooking spray.

Set u a dipping station where in you place the spears in the yogurt mixture,

than in the bread crumb mixture, and then finally on the baking sheet.

Bake for 20-25 minutes* or until golden and crispy.

Enjoy with the dressing of your choice.

I like the following:

"Mock" Ranch

1/2 c plain non-fat yogurt (regular or greek)

1/4 c light sour cream

2 tbs non-fat milk

1 tbs of Hidden Valley Ranch Dressing & Seasoning mix

Directions

Mix, season additionally to taste,

and refrigerate until ready to serve!

*Oven times vary so keep an eye on these puppies!