Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
Here, French fry-shaped zucchini pieces are coated in a savory mixture of parmesan cheese, panko and garlic powder, and baked so they are scrumptiously crunchy outside and soft and tender inside. They give all the satisfaction of battered, deep-fried zucchini in a healthier, less messy way.
Crispy Baked Zucchini “Fries”
Ingredients:
Oil spray
2 medium zucchini (1 pound total)
1 large egg
1/2 cup panko
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup prepared marinara sauce, for serving, (optional)
Directions:
Position a rack in the upper third of the oven and preheat to 450 degrees. Spray a large, rimmed baking sheet with oil spray.
Trim the ends off the zucchini, then slice each in half lengthwise. Use a small spoon to scoop out the seeds, then cut the zucchini into 3- to 4-inch-long and 1/2-inch-wide strips, shaped like French fries.
In a medium bowl, whisk the egg. On a plate or shallow dish, combine the panko, parmesan cheese, garlic powder and black pepper.
Add the zucchini to the bowl with the egg and toss to coat. Working with a few pieces of zucchini at a time, dip each piece into the panko mixture, pressing a bit so it adheres, then transfer to the prepared baking sheet. Repeat with the remaining zucchini and panko, then spray generously with the oil spray.
Roast for about 15 minutes, or until the zucchini fries are tender but still firm, and nicely browned.
While the zucchini is roasting, in a small saucepan over low heat, warm the marinara sauce, if using.
Serve the zucchini hot, with the sauce alongside, if desired.
Makes 4 servings
Serving size: about 8 pieces
Per serving
Calories 63 ; Total Fat 2 g (Sat Fat 1 g); Protein 5 g; Carb 7 g; Fiber 1 g; Cholesterol 27 mg; Sodium 110 mg; Total Sugar 3 g (including 0 g added sugar)
