Baked Parmesan Zucchini Curly Fries

Sides, Vegetable

Prep Time: 30 m Cook Time: 45 m Servings: 6 servings Source:

Ingredients

Cooking spray

¼ cup cornstarch

4 large egg whites, lightly beaten

1 cup panko (Japanese-style breadcrumbs)

¾ ounce Parmesan cheese, finely grated (see Tip)

1½ teaspoons dried oregano

12 ounces spiralized zucchini noodles (see Tip)

¼ teaspoon salt

¼ cup light ranch dressing

¼ cup lower-sodium marinara sauce

Directions

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.

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.

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

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

Notes

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

Nutrition

Serving size: 1 cup fries & 2 Tbsp. sauce
Per serving: 137 calories; 4 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 6 g protein; 2 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 101 IU vitamin A; 0 mg vitamin C; 48 mg calcium; 1 mg iron; 340 mg sodium; 240 mg potassium
Carbohydrate Servings: 1
Exchanges: 1 starch, ½ fat, ½ vegetable