Baked Parmesan Zucchini Curly Fries

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)
  • 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

Directions
Step 1Preheat 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.
Step 2Coarsely 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.
Step 3Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
Step 4Combine ranch and marinara in a shallow bowl; serve alongside the fries.
Tips
Tips: Finely grate Parmesan using the medium holes of box grater (you should get about 1/4 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.
Equipment: Parchment paper
This article and recipe adapted from this site

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