Oven-Fried Zucchini Sticks
.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
nonstick cooking spray
Canola or olive oil |
* | ||
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornmeal
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | pounds |
zucchini
cut into 1/2-by-3-inch sticks |
|
| 2 | large |
egg whites
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
Canola or olive oil |
* |
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornmeal
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 680.4 | g |
zucchini
cut into 1/2-by-3-inch sticks |
|
| 2 | large |
egg whites
lightly beaten |
|
Directions
Preheat oven to 475°F.
Coat a large baking sheet with cooking spray.
Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet.
Coat all exposed sides with cooking spray.
Bake on the center rack for 7 minutes.
Turn the zucchini and coat any floury spots with cooking spray.
Continue to bake until golden and just tender, about 5 minutes more.
Serve hot.
