This week has been CRAZY! For the past month I’ve had a looming feeling like things are changing. Does that ever happen to you? Where you sense something is about to happen, but you can’t quite put your finger on it so instead you lose sleep and stress about it for weeks?! Yep, it’s awesome, but I have to say that usually I’m right. Somethings going on and intuitively I know it. It just takes a while for my mind, body and the universe to get on the same page.
Anyways, long story short because of all the craziness (which I hope to share on the bloggy soon) I haven’t been as into cooking elaborate meals. I imagine that even the most incredible chefs go through weeks where they eat grilled cheese every night. There’s something to a simple recipe, meal or food. Now I don’t think I’m alone in my increased cravings during stressful times, but I usually try to indulge sensibly, especially when it comes to fried food. Honestly, my body HATES fried food so I try to listen. Last night I was craving the crunchy salty signature that usually goes hand in hand with fries. Only zucchini seemed like the perfect substitute for the traditional potato frites.
These are crunchy and salty, but still relatively healthy. Plus, I’m kinda obsessed with ketchup. (I buy organic to avoid corn syrup). Any excuse to dip in ketchup is a good one around here lately. Maybe it’s my half marathon training that has me craving those extra electrolytes.
3 medium zucchinis
1/2 cup panko crumbs
1/4 cup grated parmessan
1 Tbs. cornstarch
1 tsp. onion powder
1 tsp. sea salt
1 tsp. paprika
fresh ground pepper
1 egg white
Pre-heat the oven to 375 degrees. Wash and dry the zucchinis. Cut in half and slice into 4 slices vertically. Then slice again into 4 until you have thin strips. Continue to slice the other zucchinis. Wipe with a paper towel so the fries are dry.
Measure all the dry ingredients into a large bowl and stir. Set aside. In a flat dish whisk 1 egg white. Toss the zucchini strips in the egg white then drop them in the bowl with the panko crumb mixture and toss. Spread on 2 baking sheets in a single layer.
Bake for about 40 minutes, watching closely towards the end for the zucchini fries to brown slightly.
Remove from the oven and serve with sauce of choice.