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.
¼ cup cornstarch
4 large egg whites, lightly beaten
1 cup panko (Japanese-style breadcrumbs)
¾ ounce Parmesan cheese, finely grated (see Tip)
1 ½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (see Tip)
¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce
Step 1Preheat oven to 425 degrees 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.
Step 2Coarsely 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.
Step 3Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
Step 4Combine 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 1/4 cup).
Serving Size: 1 Cup Fries & 2 Tbsp. SaucePer Serving:137 calories; 3.6 g total fat; 0.7 g saturated fat; 4 mg cholesterol; 340 mg sodium. 240 mg potassium; 17.6 g carbohydrates; 2.2 g fiber; 2 g sugar; 6.3 g protein; 101 IU vitamin a iu; 2 mcg folate; 48 mg calcium; 1 mg iron; 4 mg magnesium;Exchanges: