Zucchini Fries

Zucchini Fries

• 3 small zucchini
• 2 egg yolks
• 3/4 cup Panko bread crumbs
• 6 T. grated parmesan cheese
• 1 T. Italian herbs

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl beat your egg yolks. (I usually thin with a touch of water or milk.)  Blend bread crumbs, cheese and herbs in another bowl.
Slice each zucchini in half  and then lengthwise into 3 slices and widthwise another 3 slices. Ending up with 18 fries per zucchini. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Rinse them and pat dry.

Dip into egg yolks and dredge in bread crumb mixture. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields about 5 servings.
3 pts         97 calories

These are neither wheat free or a SCD recipe. Just really craving them and it is difficult to resist when my garden is bursting with zucchini!