By Kristi O’Toole Ingredients: • 1 medium zucchini • 1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip) • 1 oz (30 g) Parmesan cheese, divided • 1 egg white • 1/2 cup (125 mL) nonfat plain yogurt • 1/2 cup (125 mL) loosely packed fresh basil leaves