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.
Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. 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.
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.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
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