Baked Zucchini Fries

Whenever we go to Mama Stortini's in Sumner, I always get the zucchini fries for an appetizer. I love the crisp, fried breadcrumb coating and the fresh, not oily taste of the thick-cut zucchini inside. So delicious. I wanted to make them, but needed the fries to be healthier, so I opted to bake them. Although the zucchini tasted good, the coating didn't stick well and wasn't very crunchy. Next time I will probably toast the panko breadcrumbs and refrigerate the coated fries before baking in the hope that the coating will stick better. Overall, the flavors were good, but the execution needed work.

Baked Zucchini Fries

1 large or 2 medium-small zucchini
2 egg whites
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup panko
1/2 cup grated parmesan

Preheat oven to 375 degrees. Cut the zucchini into fry-sized pieces about 3 inches long. You do not need to peel the zucchini. Beat the egg whites with a splash of water. In a separate dish, mix panko and parmesan. Dust the zucchini in flour and dip in egg white. Then coat the fries in the panko and parmesan mixture. Place on a foil-lined baking sheet (don't crowd) and bake 10 minutes. Carefully flip the fries and bake an additional 10 minutes or until crispy and lightly browned. Sprinkle the hot fries with additional parmesan and serve hot. These are good with the garlic feta spread too!