Dinner
Baked Parmesan Zucchini Curly Fries
Golden zucchini spirals bake up irresistibly crisp, their panko Parmesan crust delivering a salty, cheesy crunch that pairs perfectly with cool ranch and warm marinara.
- Total
- 42 min
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 6
Nutrition per Serving
- Calories
- 137
- Protein
- 6g
- Carbs
- 18g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 340mg
Ingredients
- Cooking spray
- 1/4 cup cornstarch
- 4 large egg whites, lightly beaten
- 1 cup panko (Japanese-style breadcrumbs)
- 3/4 oz Parmesan cheese, finely grated (see Tip)
- 1 1/2 tsp dried oregano
- 12 oz spiralized zucchini noodles (see Tip)
- 1/4 tsp salt
- 1/4 cup light ranch dressing
- 1/4 cup lower-sodium marinara sauce
Instructions
- Preheat 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.
- 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.
- Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
- Combine ranch and marinara in a shallow bowl; serve alongside the fries.