Zucchini Fries

To keep Zucchini Fries warm, preheat oven to 300°. As fries are done, transfer them to a paper-towel-lined baking sheet and keep warm in the oven.

Makes 4 servings Total time: 45 minutes

3/4 1/2 1/4

2

1/4

2

cup each grated Parmesan and panko tsp. kosher salt tsp. red pepper flakes eggs cup all-purpose flour medium zucchini (1 lb.), cut into 3–4x1/ 2- inch-sticks Vegetable oil Purchased pizza sauce

Line a baking sheet with parchment and place a rack on top. Line a second baking sheet with paper towels.

Combine Parmesan, panko, salt, and pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Place flour in a third shallow dish.

Dredge zucchini sticks in flour, dip into eggs, allowing excess to drip off, then coat in Parmesan mixture, pressing to adhere.

Transfer zucchini sticks to prepared baking sheet with rack and chill until ready to fry, about 30 minutes. Heat 2 inches oil in a large skillet over medium to 350°. Fry zucchini sticks, in batches, until golden brown, 2–3 minutes per batch. Drain Zucchini Fries on prepared papertowel-lined baking sheet, season with salt, and serve with sauce.

Per serving: 231 cal; 10g total fat (5g sat); 116mg chol; 660mg sodium; 18g carb (1g fiber, 3g total sugars); 16g protein