#Recipe: Baked Parmesan Zucchini Curly Fries

Cooking spray
¼ cup cornstarch
4 large egg whites, lightly beaten
365 Everyday Value® Large White EggsEveryday

1 cup panko (Japanese-style breadcrumbs)¾ ounce Parmesan cheese, finely grated (see Tip)1½ teaspoons dried oregano12 ounces spiralized zucchini noodles (see Tip)¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce

Preparation

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
2. Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.

3. Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.

4. Combine ranch and marinara in a shallow bowl; serve alongside the fries.

Tips: Finely grate Parmesan using the medium holes of box grater (you should get about ¼ cup).

Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 3 medium or 2 large zucchini for 12 ounces of zoodles.



Source from Eating Well