January Recipe - Baked Zucchini Sticks

INGREDIENTS
Cooking spray or oil mister
4 medium zucchini, ends trimmed
3 large egg whites
1/4 teaspoon kosher salt
freshly ground black pepper
1 cup Seasoned Whole Wheat Bread Crumbs, store-bought
2 tablespoons grated Pecorino Romano cheese
1/4 teaspoon garlic powder

DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit. Spray 2 large baking sheets with oil. Cut each zucchini into 16 sticks about 4 inches long and about 1/2 inch thick for a total of 64 sticks and put them on paper towels to blot excess moisture. In a small bowl, season the egg whites with the salt and black pepper to taste and beat well. In a medium shallow bowl, combine the bread crumbs, Romano, and garlic powder. Dip the zucchini sticks into the egg whites and then into the bread crumbs, turning to coat well. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil. Bake until golden brown and tender in the center, 23 to 25 minutes.

NUTRITION

• Per serving 16 sticks
• Calories 154
• Fat 2 g
• Saturated Fat .5 g
• Cholesterol 0 mg
• Carbohydrates 26 g
• Fiber 3 g
• Protein 9 g
• Sugars 7 g
• Sodium 327 mg

Serves 4

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.