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)

• 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

Preparation

• Prep30 m
• Ready In45 m

1. 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.
2. 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.
3. Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
4. Combine ranch and marinara in a shallow bowl; serve alongside the fries.

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

Nutrition information

• 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; 4mg 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