Zucchini Fries

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)   

Instructions

• 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.
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Notes

• 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)