Don’t be fooled by the name. These aren’t fried at all. They just taste like they are. They are easy to make. They are delicious. And they are baked in the oven. Can’t go wrong on this one.
Have your oven preheating. And have all ingredients ready and organized. Create an assembly line for coating the zucchini strips.
To avoid sticking, it can be helpful to line the baking sheet with parchment paper. Once the zucchini sticks are placed in the preheated oven, you are 12 to 15 minutes away from a delicious healthy snack.
Serve warm with some lemon slices and a bowl of marinara sauce on the side. Or your favorite aioli. Mario Batali recommends that you serve this with his homemade tomato aioli. You can find the recipe here.
Adapted from Mario Batali's America Farm to Table
A low-fat snack with a healthy crunch.
- olive oil cooking spray (or parchment paper)
- 1 teaspoon dried thyme leaves, crumbled
- 1 teaspoon dried oregano leaves, crumbled
- 1/2 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 1/2 cups panko bread crumbs
- 3/4 cup freshly grated Parmigiano-Reggiano
- 3 large egg whites, whipped to very soft peaks
- 3 medium zucchini, trimmed
Preheat the oven to 475°F. Spray a baking sheet with olive oil cooking spray. Or line the baking sheet with parchment paper and set aside.
In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and Parmigiano-Reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl.
Slice each zucchini in half lengthwise and then each half into 2 to 3 pieces lengthwise to create steak fry–shaped pieces. If need be, cut the strips in half crosswise to create more manageable pieces.
Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy, about 12 to 15 minutes.
Serve hot, with marinara sauce or aioli on the side.