This recipe is really good and low fat.
nonstick cooking spray
1 1/2 c. panko (Japanese breadcrumbs)
3/4 c. shredded Parmesan
1 1/2 t. Italian seasoning
1/2 t. cayenne pepper
coarse salt and ground pepper
2 large egg whites
2 large zucchini (1 1/4 pounds total), halved and cut into 1/2 inch wedges
- Preheat oven to 425°. Lightly coat a rimmed baking sheet with cooking spray.
- In a wide shallow dish mix panko, Parmesan, Italian seasoning, cayenne, 3/4 t. salt and 1/4 t. ground pepper.
- In a medium bowl, lightly beat egg whites.
- Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere.
- Arrange on sheets in a single layer.
- Bake until coating is golden brown and tender crisp, about 20 minutes, flipping zucchini and rotating sheets halfway through.
- Season to taste with salt and pepper and serve immediately.
