Zucchini Fries

Photo by Tempest R.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Nonstick olive oil cooking spray

  • 1 1/2

    cups panko (Japanese breadcrumbs)

  • 3/4

    cup shredded Parmesan (2 1/4 ounces)

  • 1 1/2

    teaspoons Italian seasoning

  • 1/4 to 1/2

    teaspoon cayenne pepper

  • Coarse salt

  • Freshly ground black pepper

  • 2

    large egg whites

  • 2

    large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges

Directions

Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon 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 crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper; serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: