Baked Parmesan Zucchini Curly Fries

© Dotdash Meredith. All rights reserved. Used with permission.

This 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.

Prep/Cook Time: 45 Minutes, Servings: 6

Ingredients

• Cooking spray
• ¼ cup cornstarch
• 4 large egg whites, lightly beaten
• 1 cup panko (Japanese-style breadcrumbs)
• ¾ ounce Parmesan cheese, finely grated
• 1½ teaspoons dried oregano
• 12 ounces spiralized zucchini noodles
• ¼ teaspoon salt
• ¼ cup light ranch dressing
• ¼ cup lower-sodium marinara sauce

Directions

1. Preheat oven to 425°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.
2. 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.
3. Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
4. Combine ranch and marinara in a shallow bowl; serve alongside the fries.

Nutritional Information

Per Serving: 136⅔ Calories, Total Fat: 3⅗ g, Saturated Fat: ⅔ g, Cholesterol: 4⅒ mg, Carbohydrates: 17⅗ g, Fiber: 2⅕ g, Total Sugars: 2 g, Protein: 6⅓ g, Sodium: 340⅒ mg, Potassium: 239⅗ mg, Iron: ⅔ mg, Folate: 1⅔ mcg, Calcium: 47⅗ mg, Vitamin A: 101⅓ IU, Vitamin C: ⅖ mg