At my Weight Watcher’s meeting last week, my leader encouraged us to try new vegetables and prepare our old veggies in a different way. She suggested that we try Jicama. I had some jicama when I went to Mexico back in April. I’m not really a fan of it. It tastes sort of like a cross between an apple and a potato. So, I opted to try the Zucchini Fries. I’m glad I did, they were delicious! However, I must admit that “fries” is a bit of a stretch. A better name would be “Oven-Fried Zucchini.”
Here’s the Weight Watcher receipe for Zucchini Fries:
4 Servings (8 Fries); 3 WW Points Plus
4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt (I added garlic powder and pepper too)
3/4 cup(s) dried bread crumbs, (panko-variety suggested) (I used regular Italian bread crumbs)
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)
- Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.
- Clearly I cut the zucchini wrong. I saw great pics of the proper way to cut it Here. (But mine still tasted great!)
- Dip in Pizza Sauce or Light Ranch (But don’t forget to count the extra points!)
- Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes. For extra crispy fries, increase the oven temperature to 500ºF and knock 2 minutes off the cooking time (Mine are dark, because I wanted them crispier)