1 tsp Italian seasoning
1-1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cup dried bread crumbs
2 medium zucchini, about 7 inches each, cut into 4 chunks, then each chunk halved
2 large egg whites, whipped until frothy (almost soft peaks)
Preheat oven to 425 degrees. 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.
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. Yields about 8 fries per serving
2 points per serving (about 8 fries)
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 500 degrees and knock 2 minutes off the cooking time.
(recipe came from a Weight Watchers email newsletter)
We really enjoyed this yummy side dish; they bake up nice and crisp. I would like to try different seasonings to make different flavors to mix it up. I used a little ketchup for dipping but then I started eating them plain and I liked it better that way...I could really taste the zucchini!