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2 tablespoons honey

To make the zucchini sticks: Preheat the oven to 400°F. Coat a baking sheet with cooking spray or oil.

Trim and discard the ends of the zucchini. Cut the zucchini in half crosswise, then cut each half into ¼-inch-thick sticks.

Place the flour in a resealable bag and season with salt and pepper. Place the breadcrumbs in a shallow bowl. Combine the eggs and water in another shallow bowl and beat well.

Place the zucchini in the bag with the flour and shake well to coat. Dip a piece of the floured zucchini in the egg and then the breadcrumbs, then place on the prepared baking sheet. Repeat with the remaining zucchini. Generously spray the zucchini with cooking spray and bake for 30 to 35 minutes, or until golden brown.

To make the sauce: Combine the mayonnaise, mustard, and honey in a small bowl and stir until smooth.

Serve the zucchini hot out of the oven with the sauce alongside as a dip.

Food for Thought:

Here is an appetizer you can dig into without blowing your calorie budget. If you make the sauce with low-fat mayonnaise, 10 zucchini sticks with 2 tablespoons of sauce adds up to less than 240 calories.

Zucchini Rolls with Goat Cheese

Here’s another recipe Jill and I discovered in France (you know how they love their cute little finger foods). These rolls are light and refreshing, making them great for parties, barbecues, or picnics—anywhere you need something that’s easy to transport and fun to eat. –M

Makes about 40 rolls

2 cloves garlic

5 ounces soft goat cheese

1 tablespoon chopped chives

2 zucchini

Peel and finely chop the garlic, or pass it through a garlic press. Place the garlic, goat cheese, and chives in a small bowl and stir well.

Cut the ends off the zucchini and discard. Using a vegetable peeler, peel one side of the zucchini until the flat section is about ¾ inch wide; discard the peelings. Pressing firmly on the vegetable peeler, peel long, complete strips off of the zucchini. (The strips should have a strip of green skin on both sides.) Spread some of goat cheese mixture on each strip and roll into a spiral. Refrigerate until ready to serve.

Cooking 101:

Goat cheese is often called chèvre, which is the French word for goat. It is available in a soft creamy version that is similar in consistency to cream cheese, which is perfect for recipes like this one where you want to spread it. It also comes in a dry, semi-firm type that is delicious crumbled on top of salads or pasta dishes.

Vegetable Pot Stickers

Vegetable Pot Stickers

I’ve always loved pot stickers, but I was skeptical when we decided to try a vegetarian version. We got it right on the first try, and that doesn’t happen often. Your meat-eating friends won’t even care that these are vegetarian, because they’re pretty darn good dumplings, if I do say so myself. –J

Makes about 30 pot stickers

Pot Stickers

½ small red onion

8 ounces mushrooms

2 tablespoons canola oil

1 tablespoon minced fresh ginger

2 cups shredded cabbage

Salt and pepper

30 (3-inch) wonton wrappers

Dipping Sauce

2 green onions

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon canola oil

To prepare the pot stickers: Peel the onion, cut it in half, then cut it into thin slices. Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, mushrooms, ginger, and cabbage and cook, stirring frequently, for 10 minutes, or until the cabbage is soft. Season with salt and pepper.

Lay a wonton wrapper on a work surface, dip your finger in water, and wet the entire edge of the wrapper. Place a small spoonful of the cabbage mixture in the center and fold the wrapper in half to enclose the mixture. Firmly press the edges to seal, and just before you seal it completely, push gently around the filling to remove any air pockets. Repeat the process with the remaining ingredients. Lay the finished pot stickers on a baking sheet, keeping them separate so they