Recipe By: Robin Bashinsky
Prep30 m | Ready In 45 m
“This healthy recipe combines two bar food favorites—fried zucchini and curly fries—into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they’re a fun way to eat more vegetables for kids and adults alike.”
Ingredients
Cooking spray
¼ cup cornstarch
4 large egg whites, lightly beaten
1 cup panko (Japanese-style breadcrumbs)
¾ ounce Parmesan cheese, finely grated (see Tip)
1½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (see Tip)
¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
2 Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
3 Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
4 Combine ranch and marinara in a shallow bowl; serve alongside the fries.
Tips: Finely grate Parmesan using the medium holes of box grater (you should get about ¼ cup).