28
Parmesan-coated
zucchini fries
Serves 4
Zucchini sticks get a crispy coating of breadcrumbs and Parmesan for loads of savory goodness.
Make sure to use plain breadcrumbs; seasoned ones typically have much more sodium and will
make these fries taste too salty.
Nonstick spray
1 large zucchini (about 12 oz)
¼ cup dry plain breadcrumbs
¼ cup grated Parmesan
½ tsp garlic powder
1. On a cutting board or work surface, cut zucchini crosswise into 3-inch-long chunks. Cut each
chunk lengthwise into ½-inch-thick slices, then cut each slice lengthwise into ½-inch strips to
form 3 (½-inch) batons.
2. In shallow dish or large zip-top bag, combine breadcrumbs, Parmesan, garlic powder, cayenne
pepper, and salt. In large bowl, lightly beat egg. Add zucchini and toss gently to coat. Remove
zucchini from egg, allowing excess to drip off, and toss in breadcrumb mixture to coat.
3. Preheat air fryer to 400°F. Coat Crisper Tray with nonstick spray. In Crisper Drawer, arrange
single layer of zucchini batons, leaving a little space between each. Coat zucchini batons
with nonstick spray. Air-fry until browned and crisp, 6 to 8 minutes. Remove from air fryer
and keep warm. Repeat process, in batches if necessary, with remaining zucchini. Serve with
marinara sauce.
2
2
3
¼ tsp cayenne pepper
Pinch of kosher salt
1 large egg
¼ cup fat-free marinara sauce, warmed
Serving size (about ⅔ cup zucchini and 1 tbsp marinara): 96 Cal, 4 g Total Fat, 2 g Sat Fat, 279 mg Sod, 10 g Total
Carb, 3 g Sugar, 1 g Fib, 6 g Prot.
