|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Panko bread crumbs and Parmesan cheese make these baked zucchini fries crispy and delicious. In this recipe, you can use egg whites or egg substitute to keep the fat and calories to a minimum. These fries are a great alternative to potatoes with sandwiches, burgers, or grilled steaks.
- 2 small to medium zucchini, about 1 pound
- 1 tablespoon all-purpose flour
- 1 1/4 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sweet paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large egg, 2 egg whites, or equivalent egg substitute, lightly beaten
Heat oven to 425 F. Line a baking sheet with foil, and spray with nonstick cooking spray.
Slice the zucchini into strips about 4 inches in length and 1/2-inch thick. Put the strips in a bowl, and toss with the flour.
In a food processor, pulse the panko crumbs with the Parmesan and seasonings until fine.
Put the egg substitute or eggs in a bowl.
Dip the floured zucchini strips, a few at a time, in the egg mixture. Toss with the crumb mixture. Arrange on the prepared baking sheet.
Bake for about 15 minutes, until nicely browned. Serve these fries with ketchup, salsa, or a spicy sriracha mayonnaise mixture.