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. Source:, July 2020

Carolyn Casner


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; 1.4 g total fat; 0.7 g saturated fat; 4 mg cholesterol; 224 mg sodium. 184 mg potassium; 19.4 g carbohydrates; 1.3 g fiber; 2 g sugar; 4.9 g protein; 158 IU vitamin a iu; 11 mg vitamin c; 18 mcg folate; 50 mg calcium; 13 mg magnesium;