ZUCCHINI FRIES RECIPE
Making zucchini fries is quick and easy. This zucchini fries recipe for Weight Watchers uses any kind of squash and your favorite bread crumbs to create a tasty and healthy treat the whole family will love.
Provided by Meagen Brosius
Categories Weight Watchers
Time 22m
Number Of Ingredients 7
Steps:
- First we need to get that oven preheating to 425 degrees Fahrenheit.
- Spray your baking sheet with cooking oil spray to keep the fries from sticking and then set it aside.
- Next up we need to prep our flour mixture and breadcrumbs. Mix together the flour, Italian seasoning, and salt in one bowl and put the breadcrumbs in another bowl.
- Now we need to cut up our zucchini! We'll cut them into pieces a little smaller than a pickle spear. Cut your squash in half and then cut each half into two pieces. Each one of those pieces can be cut into four fries, lengthwise.
- To coat the zucchini fries we need to dredge them in the flour mixture first and then dip them into the egg whites before finally coating them in the breadcrumbs.
- Now they are ready for the oven! Put them on your prepped baking sheet and roast them for about 12 minutes.
- Turn them once. Don't overhandle them while baking or the coating may be knocked off!
Nutrition Facts : Calories 264 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 628 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ZUCCHINI NACHOS
These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos. Ground turkey also works well. You'll never miss the chips! Feel free to use your favorite toppings.
Provided by France C
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
- Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
- Place zucchini slices on the prepared baking pan in a single layer.
- Bake in the preheated oven for 5 minutes.
- Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
- Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 18.4 g, Fiber 1.4 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 796 mg, Sugar 2.9 g
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