Zucchini fries might be my new favorite snack!

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So first off let me say that I don't have a real fancy camera to take pictures of my food with, so my pictures have not been all that good or exciting. Last night, however, I put "Instagram" on my phone and I was playing around with camera filters and effects and I am really excited with the quality of pictures that were produced. So boring pictures are now a thing of the past-thank goodness!

Anyhoo- Lately I have been trying to make snacks that are tasty but still somewhat healthy. It's easy to grab a bag of chips and call it a day but I wanted something that would have a crunch like a chip, that I could also dip like a chip, but still gave me a good serving of vegetables. I was browsing mysanfranciscokitchen.com and she made these really amazing, crispy looking zucchini fries. Well, luckily for me I had two zucchinis in the house because I LOVE zucchini and I try to always have 2 or 3 on hand. My husband and I are both nutso about all things baked in bread crumbs, and if you throw in a side of marinara sauce to dip-we are completely sold. These little fries turned out great! I dipped them in egg white, rolled them in Italian seasoned bread crumbs, and baked them as opposed to frying them in oil and they really fit the requirement for what I was craving. Shane loved them too!

(Ta-da! Way better looking picture, right?)

Honestly, these could not be any easier or faster to make. All you need is:

2 organic zucchini

1 cup Italian seasoned bread crumbs, divided

2 egg whites (or use the whole egg if you prefer)

a shake or two of Parmesan cheese

Preheat your oven to 400 degrees. Cut the ends of each zucchini off and cut in half, then slice into nice even matchsticks. Be sure that your knife is really sharp! It will cut the zucchini like butter and give you nice uniform matchstick slices that look beautiful! Put the egg whites in a small or medium sized bowl, and a handful at a time put them in the egg wash and swish them around until covered. I divided the bread crumbs, and put a 1/2 cup each in two large Ziploc bags. Put the handful of fries in and shake it all up until covered. I divided it because after two shakes the crumbs get sticky and lump together, so by doing the last two batches in a different bag, they all come out completely coated and not sticky and weird. 2 zucchinis should produce 4 handfuls of fries. Next, put them on a parchment lined, large cookie sheet one by one and bake for 20 minutes. Serve them right out of the oven because they are tasty warm and crisp right out of the oven. One more thing-give them a quick shake of grated Parmesan cheese right before serving and that's it-you've got yourself a fulfilling snack that you don't have to feel too guilty about. Hope you enjoy!

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