3 large zucchinis (about 1 1/2 pounds)
   1/2 cup Italian seasoned bread crumbs
   1/4 cup finely grated Parmesan
   2 tablespoons dried oregano
   1 tablespoon dried basil
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly cracked black pepper
   2 teaspoons cayenne pepper
   2 egg whites
   2 sprays olive oil cooking spray

Preheat oven to 450 degrees F.
Cut each zucchini into pieces 3 inches long and then into quarters. Set aside.

In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.

In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish. Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.

Place a wire rack on top of a baking sheet. Arrange the coated zucchini on the wire rack, about 1-inch apart from each other. Spray lightly with cooking spray. Bake for 7 minutes or until crispy. Serve immediately.

From the Recipe Collection of Nurit Friedman