I saw this recipe on the food blog Pinch of Yum and it looked so tasty! Pair a trip the the farmers market for fresh zucchini and a long holiday weekend, and I knew I had to try them!
I added an extra egg white to the recipe, along with Parmesan cheese and ground red pepper. If you prefer cutting your zucchini in rounds instead of sticks, that option would work well, too! This recipe serves about 2 people.
As recommended, I served them with marinara sauce for dipping, as well as a flavored mayo dip. Delicious! Thanks Pinch of Yum!
2 medium zucchini, sliced into sticks (or rounds)
2 large egg whites
1/3 cup seasoned bread crumbs
1/3 cup Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
Salt & pepper to taste
Preheat your oven to 375 degrees F. Spray two baking sheets with cooking spray and set aside.
In a small bowl, beat the egg whites and season with the salt and pepper.
In a medium-sized shallow bowl, add the bread crumbs, garlic powder, red pepper and Parmesan cheese and mix everything together.
Dip the zucchini (several at a time) into the egg whites and allow the excess to drip off. Roll them in the bread crumb mixture, then place on the baking sheets in a single layer. Lightly spray the zucchini with the cooking spray.
Bake for about 20 minutes or until golden brown.
Serve warm with dipping sauce.