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Photo of Zucchini fries by WW

Zucchini fries

4
Points®
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
In addition to zucchini, use this “frying” technique for yellow squash or eggplant. It also works well with thick-cut onion rings or sliced green tomatoes. Serve them with steaks or burgers or as an appetizer.

Ingredients

Olive oil cooking spray

4 spray(s)

All-purpose flour

1½ Tbsp

Italian seasoning

1 tsp

Table salt

¾ tsp, divided

Panko breadcrumbs

¾ cup(s)

Olive oil

1 Tbsp

Egg whites

2 large

Uncooked zucchini

2 medium, cut into twenty 3-inch long pieces each (about 1/2-inch wide)

Instructions

  1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper, a silicone mat, or nonstick foil.
  2. Stir together flour, Italian seasoning, and ½ tsp salt in a medium shallow dish. Stir together panko and oil in another shallow dish until evenly moistened.
  3. Place egg whites and remaining 1/4 tsp salt in a medium bowl and with mixer on medium speed, beat until soft peaks form.
  4. Working with a few pieces at a time, place zucchini in flour mixture and toss to coat. Dip in egg white, shaking off excess. Dip in panko, pressing to adhere.
  5. Arrange zucchini in a single layer on prepared baking sheet. Spray with cooking spray.
  6. Bake, turning once, until lightly browned, about 12 minutes. Serve at once with optional lemon wedges.
  7. Serving size: 10 zucchini fries

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