Recipe courtesy of Juan-Carlos Cruz
Zucchini Sticks
- Level: Easy
- Yield: 4 (each serving is about 6 sticks)
-
- Nutritional Analysis
- Per Serving
- Calories
- 93 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
Ingredients
3 large zucchinis (about 1 1/2 pounds)
1/2 cup Italian seasoned bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons cayenne pepper
2 egg whites
2 sprays olive oil cooking spray
Directions
- Preheat oven to 450 degrees F.
- Cut each zucchini into pieces 3 inches long and then into quarters. Set aside.
- In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.
- In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish. Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.
- Place a wire rack on top of a baking sheet. Arrange the coated zucchini on the wire rack, about 1-inch apart from each other. Spray lightly with cooking spray. Bake for 7 minutes or until crispy. Serve immediately.