Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping.
(I also tried horseradish sauce, which was ok, but the marinara was better)
Makes 4 servings
ACTIVE TIME: 20 minutesTOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate
Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons seasoned salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten
1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in flour mixture then dip zucchini in egg white. Return the eggy zucchini to the flour mixture and thoroughly coat, one stick at a time. Arrange the sticks, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3. 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 7 minutes more. Serve hot.
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