Zucchini Fries with Lemon and Dill
3
Points®
Temps total: 47 min • Préparation: 20 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
Dredging the fries in panko (Japanese breadcrumbs) helps make them extra cripsy. They make a great side dish or savoury snack.
Ingrédients
Zucchini
3 medium
All-purpose flour
2 tbsp(s)
Liquid egg substitute
¾ cup(s)
Fresh lemon juice
1 tbsp(s)
Water
1 tbsp(s)
Whole wheat panko breadcrumbs
1 cup(s)
Fresh dill
1 tbsp(s), fresh, minced
Lemon zest
1 tsp(s), minced
Table salt
1 tsp(s)
Black pepper
½ tsp(s)
Olive oil cooking spray
2 spray(s)
Instructions
1
Preheat oven to 400°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
2
Cut each zucchini in half lengthwise; slice each half into four long spears and place in a large bowl (you should have 24 fries). Add flour to bowl; toss to coat zucchini.
3
In a shallow bowl, whisk together egg substitute, lemon juice and water. In another shallow bowl, combine panko, dill, zest, salt and pepper.
4
Dip a zucchini spear in egg mixture and turn to coat; gently shake off any excess. Next, place in breadcrumb mixture and turn to coat; place on prepared pan and repeat with remaining ingredients (make sure fries do not touch or overlap).
5
Coat tops of fries with cooking spray and bake until brown and crunchy, about 25 minutes. Transfer pan to a wire rack and cool for a few minutes.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.