Rating: 4.7 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This healthy recipe combines two bar food favorites--fried zucchini and curly fries--into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike.

Robin Bashinsky
Source: EatingWell.com, April 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Tips: Finely grate Parmesan using the medium holes of box grater (you should get about 1/4 cup).

Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 3 medium or 2 large zucchini for 12 ounces of zoodles.

Equipment: Parchment paper

Nutrition Facts

137 calories; protein 6.3g; carbohydrates 17.6g; dietary fiber 2.2g; sugars 2.2g; fat 3.6g; saturated fat 0.7g; cholesterol 4.1mg; vitamin a iu 101.3IU; vitamin c 0.4mg; folate 1.7mcg; calcium 47.6mg; iron 0.7mg; magnesium 4.5mg; potassium 239.6mg; sodium 340.1mg.
Advertisement

Reviews (7)

10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2019
Turned out great one large zucchini makes A LOT! Better fresh than as leftovers Read More
Rating: 3 stars
08/25/2019
Tasty but the zucchini needed to drain more after the egg dipping. My crumb mixture got too wet so it stopped adhering before I got to coat all the zucchini. Read More
Rating: 5 stars
05/23/2020
This was easy delicious and a crowd pleaser even with my family members that don t care for zucchini. Will definitely make again! Read More
Advertisement
Rating: 5 stars
12/28/2020
it was amazing Read More
Rating: 4 stars
10/12/2019
Just a question, should it be served hot? Taking it to a friends house...so if so can I reheat if necessary? Read More
Rating: 5 stars
05/01/2019
I made as written and loved them! I will make them again. I want to make them for the little boy I watch. I think he will like them too. Read More
Advertisement
Rating: 5 stars
08/03/2019
We cooked them in an air fryer and they were crispy and delicious! Read More
Rating: 5 stars
08/13/2019
My husband had major doubts when he saw zucchini and egg whites--it was really divine. Baked closer to 20 minutes had yogurt chipotle dressing left over so dipped in that--great! Read More