For the Fiesta Dip:
4 oz cream cheese, softened
1/4 cup nonfat plain yogurt
1/8 cup light mayonnaise
1 Tbsp cilantro, chopped
3/4 tsp lime juice
1/4 teaspoon Sriracha Sauce (or your favorite hot sauce)
1/8 teaspoon salt
2-3 Tbsp chopped jarred roasted red bell peppers
1 Tbsp finely chopped green onion
Place the first 7 ingredients in the bowl of your food processor and process until smooth. Add the roasted peppers and the green onion and pulse the processor just a few times until blended they are blended in.
Place in a bowl and cover and refrigerate until ready to serve.
For the Zucchini:
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
Heat oven to 450º
Trim the ends off the zucchini, then cut crosswise in half, then cut each piece into 1/4-inch sticks.
In the shake and bake bag, add the shake and bake mix and the Parmesan cheese. Shake to combine.
Whisk the egg in a large bowl. Add the zucchini slices to the egg and toss to coat the slices thoroughly.
Place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 15 min. or until golden brown, rotating the baking tray halfway through the cooking time.
Remove the baked fries from the oven, and serve them with the fiesta dip.