These oven baked zucchini fries remind me of the ones we used to get at a restaurant that went out of business a few years ago. It was always a treat to get a big basket of Bandana's fried zucchini strips and a dish of their Ranch dressing for dipping them.
This recipe is based on one that appeared in a Weight Watchers handout from last Monday night's meeting. I had to try it since we have had a continuous supply of wonderful grey zucchini squash from the local farmer's market. Unfortunately, we're having an extreme drought as well as temperatures well above normal so the local produce season is ending about two months early this year!
If you've never tried the grey zucchini, you should! It's a lot better than the dark green variety.
2 medium zucchini
1 tsp. Italian seasoning
1 ½ T. flour
1 tsp. Salt
2 large egg whites, beaten to a froth
¾ cup dry Italian bread crumbs
Preheat oven to 425°. Line a cookie sheet with aluminum foil and spray with Pam.
Cut zucchini into strips about the size of French fries.
Dredge them in the flour mixture.
Dip strips into the egg whites and then coat with the Italian bread crumbs.
Place on cookie sheet and bake about 12 minutes or until browned, turning once
Serve with Ranch dressing.