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Baked Parmesan Zucchini Curly Fries


  • Cooking spray¼ cup cornstarch4 large egg whites, lightly beaten
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  • 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
Baked Parmesan Zucchini Curly Fries


  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. 
  2. 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. 
  3. 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.
  4. .................
  5. Visit http://www.eatingwell.com/ for complete recipe

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