Baked Garlic-Lemon Summer Squash Curly Fries

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.