Baked Parmesan Zucchini Curly Fries

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Ingredients

Cooking spray
¼ cup cornstarch
4 large egg whites, lightly beaten
1 cup panko (Japanese-style breadcrumbs)
¾ ounce Parmesan cheese, finely grated (see Tip)
1½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (see Tip)
¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce
Preparation
1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
2. Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
3. Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
4. Combine ranch and marinara in a shallow bowl; serve alongside the fries.

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