A cross between potato chips and oven fries, our zucchini cottage fries are a welcome addition to any dinner without using a drop of oil. With only a fifth of the calories of potatoes, zucchini makes this a veggie-rich side with a modest amount of calories.
• 2 medium zucchini's
• 1 large egg white
• 1/2 cup of bread crumbs or panko
• 2 TBL of parmesan cheese, finely grated
Preheat oven to 450 F.
Line a sheetpan with a silpat or a sheet of parchment paper.
In a medium bowl, combine breadcrumbs with parmesan cheese. Set aside.
Whip the egg white in a medium-sized bowl until frothy. Set aside.
Thinly slice the zucchini, about 1/8 - 1/4 inch thick. Coat zucchini slices in egg white, allow the excess to drip off, then transfer the zucchini slices to the crumb and cheese mixture. Flip to coat, shake off excess crumbs and transfer to lined baking sheet.
Bake at 450 F until the bottom sides begin to brown, about 6-8 minutes. Flip them over. Bake another 6-8 minutes or so until golden brown. Sprinkle with salt and serve.
For a gluten free / dairy free option, use just zucchini and egg white. Cut the zucchini 1/8 inch thick and be sure to use parchment paper when omitting the crumb/cheese coating. They turn into crispy chips this way!