Photo of Zucchini Fries with Lemon and Dill by WW

Zucchini Fries with Lemon and Dill

4
3
3
Smartpoints value per serving
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 savory snack.

Ingredients

uncooked zucchini

3 medium

all-purpose flour

2 Tbsp

regular liquid egg substitute

¾ cup(s)

fresh lemon juice

1 Tbsp

water

1 Tbsp

whole wheat Panko breadcrumbs

1 cup(s)

dill

1 Tbsp, fresh, minced

lemon zest

1 tsp, minced

table salt

1 tsp

black pepper

½ tsp

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.
  6. Serving size: 6 fries.

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