Zucchini Fries

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.

rating: 9

hands on time: about 15 minutes
total time: about 35 minutes

Zucchini Fries
(Everyday Food)


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

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