Not Fried Zuchinni Fries

Does anybody else have zucchini coming out of their ears?

I guess it's that time of year. I hate to let it go to waste, but if I bake and eat another loaf of chocolate zucchini bread...well, let's just say it won't be good.

I remember a long time ago I used to get fried zucchini at Red Robin. They were basically like tempura spears of zucchini served with marinara. YUM.

But, I don't deep fry - for two reasons - I don't like my house smelling like a fast food joint and, though delicious, deep fried foods aren't good for you... I know. No one ever told me that either. HA HA.

I found a couple of baked zucchini fry recipes and tinkered around. I decided to make mine in rounds, rather than spears.

Why? Cause I'm lazy, that's why.

Gather:

2 zucchini
1 egg white
1/4 cup nonfat milk
1/2 cup grated Parmesan
1/2 cup breadcrumbs
1 tsp dried Italian herbs
jarred marinara sauce

Preheat oven to 425°. Cut 2 zucchini into 1/2 inch rounds. Whisk egg white in a small bowl, and add 1⁄4 cup milk. Combine 1⁄2 cup shredded Parmesan and 1⁄2 cup breadcrumbs and the herbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown. Serve with marinara for dipping. Makes about 32 fries.