Tortilla-Crusted Zucchini Fries with Spicy Red Pepper Dip

For the dip: Add all the ingredients into a food processor and blend until smooth. Refrigerate until ready to serve.

For the zucchini fries: Preheat the oven to 375 F. Line 2 rimmed baking sheets with parchment paper.

Cut each zucchini in half, then cut each half into 4 spears.

Add the egg into a shallow bowl, and add the tortilla crumbs into another shallow bowl.

Dip the zucchini spears in the egg mixture and let the excess drip back into the bowl. Roll in the tortilla crumbs, and use your fingers to gently pat the crumbs onto the zucchini to help them stick.

Place the spears on the baking sheets in a single layer. Lightly spray the zucchini with the non-stick cooking spray. Bake for 12-15 minutes or until the coating begins to turn golden. Serve warm with the dip.