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  • 3 medium zucchini sliced into 3″ x 1/2″ sticks
  • 1 large egg white
  • 1/2 cup breadcrumbs (can use gluten free or almond flour if you like)
  • 3 tbsp grated Parmesan
  • 1/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • olive oil
  • salt
  • fresh pepper


In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder, salt, Italian seasoning, and cheese and shake well. Coat cookie sheet with olive oil and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer on cookie sheet. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with spaghetti/marinara sauce for dipping (like French fries and ketchup).

Recipe makes approximately 5 servings. Each serving is about 51 calories, 1.3 grams of fat, .7 grams saturated fat, 2.6 mg cholesterol, 89.9 mg sodium, 6.6 carbs, .7 grams fiber, 1.9 grams sugar. 3.9 grams protein.

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