Oven Fried Zucchini

One of my favorite things about the summer is collecting fresh veggies from all my friends who enjoy gardening. I am not a savvy gardener, and even if I were, the deer out where Wes and I live eat everything we try to grow! Anyway, these zucchini bites are really yummy dipped in ranch dressing. The bonus is they're oven fried, so you can indulge without the guilt.

Happy gardening (or shopping farmers' markets)!

Allison Y.

Oven Fried Zucchini
Slightly Adapted from Weight Watchers Weekly

Ingredients:
cooking spray
1 tsp Italian seasoning
2 1/2 flour
1 tsp salt
1 cup dried Italian style bread crumbs
3 large egg whites
2 medium zucchini
2 Tablespoons Ranch dressing (I use the light version.)

Preheat the oven to 425.

Cut 2 medium zucchini in half crosswise. Then cut each half into 8 pieces lengthwise. I used larger zucchini, so I cut mine one extra time to make smaller slices.

Coat a baking sheet with cooking spray. In a small bowl, mix Italian seasoning, flour, and salt. Place dried bread crumbs on a large plate. In a separate bowl (use one large enough to fit your zucchini slices), whisk egg whites until they appear frothy.

One at a time, dredge each zucchini piece in the flour mixture. Then dip zucchini into egg whites. Finally, dredge it in bread crumbs. When finished preparing all of your "fries," place zucchini on the baking sheet. Use the cooking spray to coat the zucs with cooking spray. Roast in the oven for 20 minutes. Turn once halfway through. Allow a few minutes to cool. Serve with Ranch dressing.

Note: You may need to shorten your roasting time to get your desired crispness.