These fast-food fry knock-offs are not just tasty—they're good for you, too. Swap any summer squash for the zucchini and try different seasoning mixes.
Ingredients
4 sprays olive oil cooking spray
1 tsp Italian seasoning
1½ tbsp all-purpose flour
¾ tsp table salt
¾ cup dried plain breadcrumbs, panko-variety suggested
2 medium uncooked zucchini
2 large egg whites, whipped until frothy (almost soft peaks)
Instructions
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes.
Serving Size: Yields about 8 fries per serving.
Notes
Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes.For extra crispy fries, increase the oven temperature to 500ºF and knock 2 minutes off the cooking time.
