I had some leftover zucchini after the Zucchini Ribbons and had to put them to use. A fellow friend and food blogger, Lindsay at The Lean Green Bean posted a great and healthy use for the squash! I used her recipe along with a few other versions she posted to come up with my own version. I made a Romesco Sauce for dipping although a jar of marinara would do just fine.
These are a great alternatives to regular fries due to the veggies and baking instead of potatoes and baking. Using just egg whites instead of yolks and whites is healthy as well. Most of fat content in the egg is from the yolk.
-4 zucchini or yellow squash (I used a mix of both)
-2 egg whites
-1 1/2 cups of panko breadcrumbs
-1/4 cup parmesan cheese
-1/2 tsp garlic powder
-1/4 tsp cumin
-1 tsp dried basil
-1 tsp dried oregano
-salt and pepper to taste
Romesco Sauce Recipe and Ingredients Here
First, chop your zucchini into matchsticks.
Next, lightly beat the egg whites until they're foamy.
Now make the breadcrumb coating by mixing the Panko, Parmesan cheese, garlic powder, cumin, basil, oregano, salt and pepper.
In batches, dip the zucchini in egg whites and evenly coat in the breadcrumb mixture. Coat a baking sheet with cooking spray and arrange the fries in a single layer. Bake at 425 for about 20 minutes or until golden and crispy.