Zucchini fries
3
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
In addition to zucchini, use this “frying” technique for yellow squash or eggplant. It also works well with thick-cut onion rings or sliced green tomatoes. Serve them with steaks or burgers or as an appetizer.
Ingredients
Olive oil cooking spray
4 spray(s)
All-purpose flour
1½ Tbsp
Italian seasoning
1 tsp
Table salt
¾ tsp
Panko breadcrumbs
¾ cup(s)
Olive oil
1 Tbsp
Egg whites
2 large
Uncooked zucchini
2 medium
Instructions
1
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper, a silicone mat, or nonstick foil.
2
Stir together flour, Italian seasoning, and ½ tsp salt in a medium shallow dish. Stir together panko and oil in another shallow dish until evenly moistened.
3
Place egg whites and remaining 1/4 tsp salt in a medium bowl and with mixer on medium speed, beat until soft peaks form.
4
Working with a few pieces at a time, place zucchini in flour mixture and toss to coat. Dip in egg white, shaking off excess. Dip in panko, pressing to adhere.
5
Arrange zucchini in a single layer on prepared baking sheet. Spray with cooking spray.
6
Bake, turning once, until lightly browned, about 12 minutes. Serve at once with optional lemon wedges.
7
Serving size: 10 zucchini fries
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