To help brown the zucchini, spray a little olive oil or cooking spray over each plank. Eggplant and yellow summer squash are great alternatives that can be used in place of the zucchini in this recipe.
Preheat oven to 425°F. Spray a baking sheet with cooking spray.
Mix egg whites in a medium to large bowl. Add 2 tablespoons water to thin out the egg mixture.
In another bowl, mix the panko, Parmesan cheese and seasonings. If the mixture is really chunky, place it in a food processor and process a few seconds to get a more even consistency.
Dip each plank into the egg white mixture, and then dredge in the panko mixture. Place on the baking sheet, making sure not to overcrowd each piece. (Air around each piece will help it brown and become crisp.)
Bake approximately 15 to 20 minutes or until golden brown. Serve with marinara sauce (half cup each if serving individually).
Nutrition facts per serving
Makes 4 servings
|Total Fat||7.1 g|
|- Saturated Fat||2.3 g|
|Total Carbohydrate||35.4 g|
|- Dietary Fiber||5.1 g|
|- Total Sugars||10.8 g|
|-- Added Sugars||0 g|