Wednesday, June 22, 2011

Zucchini Fries


This recipe is really good and low fat.

Nonstick cooking spray
1 1/2 c. panko (Japanese breadcrumbs)
3/4 c. shredded Parmesan 92 1/2 ounces)
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
  1. Preheat oven to 425°.  Lightly coat a rimmed baking sheet with cooking spray.
  2. In a wide shallow dish mix panko, Parmesan, Italian seasoning, cayenne, 3/4 t. salt and 1/4 t. ground pepper.
  3. In a medium bowl, lightly beat egg whites.
  4. Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere.
  5. Arrange on sheets in a single layer.
  6. Bake until coating is golden brown and tender crisp, about 20 minutes, flipping zucchini and rotating sheets halfway through.
  7. Season to taste with salt and pepper and serve immediately.