I was a little nervous about making these, considering how Toby feels about zucchini, but these were good! And Toby liked them! Instead of 2 large zucchini, I used 3 small ones, and ended up with a lot of naked zucchini left over. And it was tough getting the coating to stay on. But the end result was really good! That panko makes everything really crispy.
hands on time: about 15 minutes
total time: about 35 minutes
nonstick cooking spray
1 1/2 cups panko
3/4 cup shredded Parmesan
1 1/2 teaspoons Italian seasoning
1/4 to 1/2 cayenne pepper
coarse salt and ground pepper
2 large egg whites
2 large zucchini (halved crosswise and cut into 1/2 inch wedges)
1. 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 ground pepper. In a medium bowl, lightly beat egg whites.
2. 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.
per serving: 219 calories
makes 4 servings