Curly fries get a makeover by using summer squash in place of potatoes. Summer squash "noodles" are tossed in a panko mixture spiked with lemon, garlic powder and Parmesan cheese and baked until crispy. If you can't find summer squash noodles, make your own using a spiralizer or vegetable peeler.

Carolyn Casner
Source:, July 2020


Recipe Summary

30 mins
45 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.

  • Place cornstarch in a shallow dish. Place egg whites in another shallow dish. Stir together panko, Parmesan, lemon zest, garlic powder and pepper in a third shallow dish.

  • Cut squash noodles into 4- or 5-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 in one layer on the prepared baking sheets. Coat with cooking spray.

  • Bake, rotating the pans halfway through, until golden and crispy, 12 to 15 minutes. Sprinkle with salt and serve immediately.


Equipment: Parchment paper

Tip: Look for summer squash (or zucchini) noodles in the prepared vegetable section of well-stocked grocery stores or make your own using a vegetable spiralizer. If you don't have a spiralizer, use a vegetable peeler to make long thin strips of the squash, stopping when you reach the seedy center.

Nutrition Facts

110 calories; protein 4.9g 10% DV; carbohydrates 19.4g 6% DV; exchange other carbs 1.5; dietary fiber 1.3g 5% DV; sugars 1.8g; fat 1.4g 2% DV; saturated fat 0.7g 4% DV; cholesterol 3.8mg 1% DV; vitamin a iu 157.7IU 3% DV; vitamin c 10.9mg 18% DV; folate 17.5mcg 4% DV; calcium 49.5mg 5% DV; iron 0.3mg 2% DV; magnesium 13.2mg 5% DV; potassium 183.7mg 5% DV; sodium 223.9mg 9% DV.