Baked Parmesan Zucchini Curly Fries
—Not On Website, Vegetables
Ingredients
1 serving 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)
1 ½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (see Tip)
¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce
Exchanges:
1 Starch, 1/2 Fat, 1/2 Vegetable
Directions
Preheat oven to 425 degrees 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 1/4 cup).
Nutrition
137 calories; protein 6.3g 13% DV; carbohydrates 17.6g 6% DV; dietary fiber 2.2g 9% DV; fat 3.6g 6% DV; saturated fat 0.7g 4% DV; cholesterol 4.1mg 1% DV; vitamin a iu 101.3IU 2% DV; vitamin c 0.4mg 1% DV; folate 1.7mcg; calcium 47.6mg 5% DV; iron 0.7mg 4% DV; magnesium 4.5mg 2% DV; potassium 239.6mg 7% DV; sodium 340.1mg 14% DV.