Zucchini Spears

3 small zucchini
1 oz crushed melba toast
1 pkt  MWLC chicken bouillon fiber

4 oz 1% cottage cheese
1 t. water
1/4 t. dill
1/4 t. table blend
1/8 t. garlic powder

Wash zuchinni. Scrape tines of fork along length of zucchinis to roughen surface. Cut lengthwise into quarters.

Blend together crumbs and fiber pkt. Roll zucchini spears in crumb mixture, pressing firmly to coat. Arrange on baking pan and spray lightly with pam.

Bake at 400 degrees 15 to 20 min, until fork tender and browned lightly.

While spears are baking, blend cottage cheese with water and seasonings until smooth to use as dip.

Serve spears with prepared dip.

MWLC Fast Track Menu:
2 veg
1 starch
1 fiber
1 protein