Baked Zucchini Fries

I am sharing a healthy recipe today. Shocker. I know. I love zucchini. I love fries. Put them together and you get these guys. Healthy doesn't always equal tasty. These fries do match up healthy and tasty. These are baked, not fried and just as good. You can eat them as they are and be happy. Or you can dip them in ranch dressing and be happier. Your choice.

1 1/2 c. Panko (Japanese Bread Crumbs)

3/4 c. shredded Parmesan Cheese

2 tsp. Italian Seasoning (I made my own)

1 tsp. Kosher (coarse) salt

1/4 tsp. ground pepper

2 large egg whites

2 large zucchini

Italian Seasoning
3 tablespoons dried basil

3 tablespoons dried oregano

3 tablespoons dried parsley

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Mix together and grind up or smash with the back of a spoon. Store in an airtight container.

Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat 2 cookie sheets with Pam. In a wide shallow dish, mix together all but the egg whites and zucchini.

In a bowl, lightly beat the egg whites. Cut the zucchini crosswise and cut into 1/2-inch wedges.

Working with one at a time, dip the zucchini into egg whites and then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden and crisp, 20 minutes. Flip over halfway through baking time. Season with salt and pepper and serve immediately. Dip in ranch if desired.

We ate ours along side French Dip sandwiches. Perfect partners.

Printable Version

I linked these to Tuesday Talent Show

Melt in Your Mouth Monday