These were also from Ashlee's blog, but I decided they were just perfect the way she made them so this is her recipe exactly. Chad and I LOVE zucchini, and both agreed we could eat these all the time.
Zucchini Sticks
2 egg whites, whipped to a foam
1 cup panko bread crumbs
1/4 cup Italian style bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
2 zucchini, julienned (mine were small so I used 3)
Heat oven to 450. Combine zucchini breading ingredients in a shallow dish. Whip egg whites in a bowl until they foam. Toss zucchini in the egg whites, then toss in the bread crumbs. Transfer to a baking sheet (I used a wire rack so the air would circulate and they would get crispy all over). Bake for about 20 minutes, until crispy and brown. Serve with marinara sauce on the side for dipping.
Zucchini Sticks
2 egg whites, whipped to a foam
1 cup panko bread crumbs
1/4 cup Italian style bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
2 zucchini, julienned (mine were small so I used 3)
Heat oven to 450. Combine zucchini breading ingredients in a shallow dish. Whip egg whites in a bowl until they foam. Toss zucchini in the egg whites, then toss in the bread crumbs. Transfer to a baking sheet (I used a wire rack so the air would circulate and they would get crispy all over). Bake for about 20 minutes, until crispy and brown. Serve with marinara sauce on the side for dipping.
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