One of my very favorite things about this time of year is all the fresh fruits and veggies. I've even started a little raised bed full of vegetables in our backyard this year that I'm semi-obsessed about. (Got any tips or tricks? PLEASE share!!!!) I daydream about just stepping out my back door and "picking" our dinner. But until then, there's an adorable little produce stand about 20 minutes away from us in the next town over and I tend to make it a weekly shopping trip. Last week was my first produce stand visit of the season and it practically made my week, but I did admittedly go a little overboard with my purchase. No worries though because that just meant I got to make one of our favorite, favorite side dishes twice last week. And today I'm so excited to share it with you all. It's super easy, super healthy and super delicious. What else could a girl want? (Except to pick it from her own backyard of course...)
Zucchini (The amount will just vary depending on how many you're feeding. For just my husband and I, 2-3 is perfect)
2-3 egg whites, beaten
1/4 cup plain bread crumbs
2 tablespoons parmesan cheese
Garlic salt to flavor
(All of these amounts will just depend on how much you plan on making. Typically I personally just skip the measuring and eyeball it on this one.)
Preheat oven to 425. Place egg whites in shallow dish and beat with fork until a little frothy. Then in a large ziploc bag combine the dry ingredients and shake well to mix. Get your zuchchini's and chop off both ends, then in half, then cut into wedge-looking "sticks". Line these 3 dishes up to make yourself an assembly line!
Now simply dredge the sticks in the egg whites first, then drop them in the bag 2-3 at a time and shake well to coat!! Place them on a greased cookie sheet and drizzle with some extra virgin olive oil.
Just pop them the oven for about 10-12 minutes, flipping halfway through.
Now...you can definitely stop there...and be completely satisfied. However, if you want to go extra crazy with these, I suggest a dipping sauce. Our favorites are a little Ranch dressing, or homemade tartar sauce. Which couldn't be easier to make, but just in case you've never made it before...stay with me.
I usually use light mayo to keep this dish on the healthy side, I just didn't have any on this particular day. But by all means, if you want to-try it! As for the measurements? I really just do it to taste. Just add a little of each and taste and adjust until you get the perfect flavor.
And now I give you...
These really are insanely delicious, the breading gives a nice slight bite to the outside, with perfectly cooked zucchini on the inside. Also, a few days later we made them again with both zucchini and yellow squash with the exact same ingredients and methods except we sliced them instead of cutting them into wedges and called them squash chips. Whatever you call them, or however you chop them, just try them.
Printable version found here!
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