Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray3tablespoonscornstarch2largeegg whites, lightly beaten1 ¼cupspanko⅓cupgrated Parmesan cheese1tablespoonlemon zest1teaspoongarlic powder¼teaspoonground pepper12 ounces summer squash noodles (see Tip)¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
3tablespoonscornstarch
2largeegg whites, lightly beaten
1 ¼cupspanko
⅓cupgrated Parmesan cheese
1tablespoonlemon zest
1teaspoongarlic powder
¼teaspoonground pepper
12 ounces summer squash noodles (see Tip)
¼teaspoonsalt
DirectionsPreheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.Place cornstarch in a shallow dish. Place egg whites in another shallow dish. Stir together panko, Parmesan, lemon zest, garlic powder and pepper in a third shallow dish.Cut squash noodles into 4- or 5-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 in one layer on the prepared baking sheets. Coat with cooking spray.Bake, rotating the pans halfway through, until golden and crispy, 12 to 15 minutes. Sprinkle with salt and serve immediately.TipsEquipment: Parchment paperTip: Look for summer squash (or zucchini) noodles in the prepared vegetable section of well-stocked grocery stores or make your own using a vegetable spiralizer. If you don’t have a spiralizer, use a vegetable peeler to make long thin strips of the squash, stopping when you reach the seedy center.Originally appeared: EatingWell.com, July 2020
Directions
Preheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.Place cornstarch in a shallow dish. Place egg whites in another shallow dish. Stir together panko, Parmesan, lemon zest, garlic powder and pepper in a third shallow dish.Cut squash noodles into 4- or 5-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 in one layer on the prepared baking sheets. Coat with cooking spray.Bake, rotating the pans halfway through, until golden and crispy, 12 to 15 minutes. Sprinkle with salt and serve immediately.TipsEquipment: Parchment paperTip: Look for summer squash (or zucchini) noodles in the prepared vegetable section of well-stocked grocery stores or make your own using a vegetable spiralizer. If you don’t have a spiralizer, use a vegetable peeler to make long thin strips of the squash, stopping when you reach the seedy center.
Preheat oven to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.
Place cornstarch in a shallow dish. Place egg whites in another shallow dish. Stir together panko, Parmesan, lemon zest, garlic powder and pepper in a third shallow dish.
Cut squash noodles into 4- or 5-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 in one layer on the prepared baking sheets. Coat with cooking spray.
Bake, rotating the pans halfway through, until golden and crispy, 12 to 15 minutes. Sprinkle with salt and serve immediately.
Tips
Equipment: Parchment paper
Tip: Look for summer squash (or zucchini) noodles in the prepared vegetable section of well-stocked grocery stores or make your own using a vegetable spiralizer. If you don’t have a spiralizer, use a vegetable peeler to make long thin strips of the squash, stopping when you reach the seedy center.
Originally appeared: EatingWell.com, July 2020
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Nutrition Facts(per serving)110Calories1gFat19gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
