Sunday, January 17, 2010

Baked Zucchini "Fries"

I made these last night for dinner - it was quick and amazingly satisfying.  All I wanted was a nice hot dinner - but I wasn't in the mood to make soup (too much time chopping vegetables, I was really lazy yesterday).  My only suggestion is that you add the salt & pepper to the bread crumb mix - not the egg white.  For dipping I used some Trader Joe's Low Fat Parmesan Ranch dressing & a little bit of homemade tomato basil marinara sauce.  I made three zucchini which was, surprise, too much for me to eat.  I am definitely going to make this again sometime soon.

Baked Zucchini Sticks

  • 3 medium zucchini sliced into 3" x 1/2" sticks
  • 1 large egg white
  • 1/3 cup seasoned bread crumbs
  • 2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
  • cooking spray
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper

  1. Preheat oven to 425°.
  2. In a small bowl, beat egg whites and season with salt and pepper. 
  3. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
  5. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping (.5 pt).

1 comment:

Luigi said...

These sound and look absolutely lovely.


Blog Widget by LinkWithin