3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
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