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Photo, Erik Putz.
2 zucchini
2 egg whites
1/3 cup grated parmesan
1/3 cup panko
PREHEAT oven to 425F.
CUT zucchini into 4-in. sticks.
WHISK egg whites in a pie plate. Combine grated parmesan and panko in a bowl.
DIP zucchini in egg whites, then roll in panko mixture. Arrange on a parchment-lined baking sheet.
BAKE until golden brown, 25 to 30 min.