By Tara Bench
Cut 2 (12-ounce) zucchini into 3-inch sticks. In a bowl mix together 1/2 cup panko bread crumbs, 1/4 cup shredded Parmesan, 1/8 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon paprika, and 1 teaspoon kosher salt. Add 2 teaspoon olive oil and mix with fingertips until combined. In a separate bowl beat 2 egg whites until frothy. Toss zucchini sticks in the egg whites. Working in batches, transfer sticks to the bread crumb mixture, press crumbs onto zucchini, and place on a baking sheet. Bake at 450 degrees F until golden and just tender, about 12 minutes. Serve immediately. Serves 4 to 6.
Per serving: 85 cal, 3.5g fat (1g sat), 506mg sodium, 9g carb, 4mg chol, 5g protein, 2g fiber