At my Weight Watcher’s meeting last week, my leader encouraged us to try new vegetables and prepare our old veggies in a different way. She suggested that we try Jicama. I had some jicama when I went to Mexico back in April. I’m not really a fan of it. It tastes sort of like a cross between an apple and a potato. So, I opted to try the Zucchini Fries. I’m glad I did, they were delicious! However, I must admit that “fries” is a bit of a stretch. A better name would be “Oven-Fried Zucchini.”
Here’s the Weight Watcher receipe for Zucchini Fries:
4 Servings (8 Fries); 3 WW Points Plus
4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt (I added garlic powder and pepper too)
3/4 cup(s) dried bread crumbs, (panko-variety suggested) (I used regular Italian bread crumbs)
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)
Instructions
- Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

- Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.

Notes
- Clearly I cut the zucchini wrong. I saw great pics of the proper way to cut it Here. (But mine still tasted great!)
- Dip in Pizza Sauce or Light Ranch (But don’t forget to count the extra points!)
- Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes. For extra crispy fries, increase the oven temperature to 500ºF and knock 2 minutes off the cooking time (Mine are dark, because I wanted them crispier)
About the Author: Carli Fierce is a Fitness and Weight Loss Blogger promoting a healthy lifestyle through her book “The Official 5K Training Guide”, hundreds of blog posts and FREE 5K Training podcasts that have helped people around the world get up and run. Follow her on Facebook.com/CarliFierce, on Twitter @CarliFierce, Instagram @CarliFierce.










July 18th, 2011 at 2:26 pm
Jiamca and yucca are my 2 fav unnoticed roots. Yummy!!! I may have to try the oven-fried zucchini to get the Fella to try.
July 19th, 2011 at 3:21 am
Thanks for sharing the recipe. I am definitely goning to give this a try.
July 19th, 2011 at 6:09 pm
These look delicious and we just got some zukes at the farmer’s market! Thanks!
July 22nd, 2011 at 10:20 am
Tex, I’ve never had Yucca. How do you prepare it? It might taste better if I cook it at home.
July 22nd, 2011 at 10:21 am
Linda, I hope you like ‘em. They’re so tasty!
July 22nd, 2011 at 10:22 am
Melissa, everything tastes so much better and is a lot cheaper at the farmers market. My Mom and I bought pineapples that are so sweet and delicious!
July 24th, 2011 at 1:01 pm
THEY LOOK WONDERFUL!!! I can’t wait to try them. Fresh zucc coming out of my garden daily…
July 25th, 2011 at 6:49 pm
Yumm! I will come back here for that recipe the next time we get veggies in our “box”!