Name: healthy baked zucchini fries
Ingredients: olive oil cooking spray ((or parchment paper)); 1 teaspoon dried thyme leaves, crumbled; 1 teaspoon dried oregano leaves, crumbled; 1/2 cup all-purpose flour ((or gluten-free flour)); 1 tablespoon kosher salt; 1 1/2 cups panko bread crumbs ((or gluten-free panko bread crumbs)); 3/4 cup freshly grated Parmigiano-Reggiano; 3 large egg whites, whipped to very soft peaks; 3 medium zucchini, trimmed

Don’t be fooled by the name. Even though these guys aren’t fried, they sure do taste like they are. They are easy to make. They are delicious. And they are baked in the oven. And you can make them gluten-free, if need be. Can’t go wrong with these Healthy Baked Zucchini Fries.

Preheat the oven to 475°F.
Spray a baking sheet with olive oil cooking spray.
Or line the baking sheet with parchment paper and set aside.

In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt.
Place the whipped egg whites in a separate pie pan or shallow bowl.
And place the panko & Parmigiano-Reggiano in a third pie pan or shallow bowl.

Trim and slice each zucchini in half crosswise.
Then cut each half into 2 to 4 pieces lengthwise to create steak fry–shaped pieces.
If need be, cut the strips in half crosswise to create more manageable pieces.

Dredge the zucchini fries in the flour mixture.
Then dip them into the egg whites.
Finally, dredge them in the panko.
Place the coated zucchini on the prepared baking sheet.
Roast, turning once, until crispy, about 12 to 15 minutes.

Your Healthy Baked Zucchini Fries are ready to enjoy…

Serve warm with some lemon slices and a bowl of marinara sauce on the side. Or your favorite aioli.

In his cookbook, America – Farm to Table, Mario Batali recommends that you serve this with his homemade tomato aioli. You can find the recipe here.

healthy baked zucchini fries

Adapted from Mario Batali's America - Farm to Table

A low-fat snack with a healthy crunch.

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

olive oil cooking spray (or parchment paper)
1 teaspoon dried thyme leaves, crumbled
1 teaspoon dried oregano leaves, crumbled
1/2 cup all-purpose flour (or gluten-free flour)
1 tablespoon kosher salt
1 1/2 cups panko bread crumbs (or gluten-free panko bread crumbs)
3/4 cup freshly grated Parmigiano-Reggiano
3 large egg whites, whipped to very soft peaks
3 medium zucchini, trimmed

Instructions

Preheat the oven to 475°F. Spray a baking sheet with olive oil cooking spray. Or line the baking sheet with parchment paper and set aside.
In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and Parmigiano-Reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl.
Slice each zucchini in half crosswise and then each half into 2 to 4 pieces lengthwise to create steak fry–shaped pieces. If need be, cut the strips in half crosswise to create more manageable pieces.
Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy, about 12 to 15 minutes.
Serve hot, with marinara sauce or aioli on the side.

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