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Parmesan zucchini fingers

0
Vegetarian|Sides|Kid-friendly|Appetizers & Snacks
4 peopleServes
4

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.

  • Olive oil spray, 1 x two-second spray(s)
  • Egg whites, 2 large
  • Panko bread crumbs, 1 cup(s)
  • Grated Parmesan cheese, ½ cup(s)
  • Garlic powder, 1 tsp(s)
  • Onion powder, 1 tsp(s)
  • Basil, dried, 2 tsp(s), leaves
  • Oregano, dried, 2 tsp(s), leaves
  • Kosher salt, ½ tsp(s)
  • Black pepper, 1 dash(es), or more, to taste
  • Zucchini, 2 medium, cut into 3- to 4-inch planks
  • Marinara, 2 cup(s)

Method

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 serve
Makes 4 serves

Food Groups

V
Vegetables
3.3
F
Fruits
0
C
Carbohydrates
1.5
PD
Protein/Dairy
0.4
Ft
Fats
0.1
S
Sweets
0

Nutrition Facts

Calories250
Total Fat7.1 g
- Saturated Fat2.3 g
Cholesterol11.2 mg
Sodium1238 mg
Total Carbohydrate35.4 g
- Dietary Fiber5.1 g
- Total Sugars10.8 g
-- Added Sugars0 g
Protein11.6 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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