Zucchini Fries with Lemon and Dill
3
Points®
Total time: 47 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Dredging the fries in panko (Japanese breadcrumbs) helps make them extra cripsy. They make a great side dish or savoury snack.
Ingredients
Zucchini
3 medium
All-purpose flour
2 tbsp(s)
Liquid egg substitute
¾ cup(s)
Fresh lemon juice
1 tbsp(s)
Water
1 tbsp(s)
Whole wheat panko breadcrumbs
1 cup(s)
Fresh dill
1 tbsp(s), fresh, minced
Lemon zest
1 tsp(s), minced
Table salt
1 tsp(s)
Black pepper
½ tsp(s)
Olive oil cooking spray
2 spray(s)
Instructions
1
Preheat oven to 400°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
2
Cut each zucchini in half lengthwise; slice each half into four long spears and place in a large bowl (you should have 24 fries). Add flour to bowl; toss to coat zucchini.
3
In a shallow bowl, whisk together egg substitute, lemon juice and water. In another shallow bowl, combine panko, dill, zest, salt and pepper.
4
Dip a zucchini spear in egg mixture and turn to coat; gently shake off any excess. Next, place in breadcrumb mixture and turn to coat; place on prepared pan and repeat with remaining ingredients (make sure fries do not touch or overlap).
5
Coat tops of fries with cooking spray and bake until brown and crunchy, about 25 minutes. Transfer pan to a wire rack and cool for a few minutes.
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