1. Preheat oven to 425 degrees, with racks in upper and lower
thirds. Lightly coat two rimmed baking sheets with cooking spray.
In a wide, shallow dish, mix together panko, Parmesan, Italian
seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
In a medium bowl, lightly beat egg whites.
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2. Working with one at a time, dip zucchini wedges in egg whites,
then breadcrumb mixture, pressing to adhere. Arrange on sheets in
a single layer. Bake until coating is golden brown and crisp, 20
minutes, flipping zucchini and rotating sheets halfway through.
Season to taste with salt and pepper; serve immediately.
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