I never used to be a football fan, but when we moved to San Diego, my loving Hubby thought I’d really enjoy going to Charger games so we became season ticket holders. And, as is usually the case: Hubby knows me pretty darn well AND he is annoyingly right about 99.9487274% of the time (ß I hate that part.) So here’s what happened, not only did I fall in love with the San Diego Chargers, I actually fell in love with football, itself…I even like other teams and I know who their key players are, too. I know which teams play for the AFC and the NFC…I get a little bit excited about the Draft (they lose me after the 3rd round)…I know how to recognize a hold, and when to yell appropriately at the refs and their bad calls…There are still some things I need to learn, though. Like, I’m still trying to figure out the difference between a running back and a receiver…
So of course, along with football season comes football fooooood. This is the beginning of my first HEALTHY football season. And, I’m going to try to dedicate lots of time to coming up with healthier versions of some of our favorite football snacks. As always, I promise only to post the ones that make the cut.
This is such a simple recipe and you’ve probably even made these. They are perfect for a big get together because of their fingerfood-ness (yes, it’s a word) and they are so yummy, they really make you feel like you are eating something forbidden, only you aren’t! I love that feeling…
Ingredients:
· ½ cup of egg whites or egg substitute
· 2 large zucchini, sliced into “sticks”
· 1 ½ cups panko bread crumbs or Italian seasoned bread crumbs
· ½ cup shredded Parmigiano Reggiano cheese or just good ol’ shredded parmesan cheese
· Salt, pepper and garlic powder, to taste
· Nonstick cooking spray or Misto
· Tomato sauce, ranch dipping sauce, or another dip of your choice!
Preparation:
Preheat oven to 425 degrees.
Lightly spray a baking sheet with nonstick spray or Misto.
Using two separate bowls, place the eggs in one and the bread crumbs mixed with cheese in the other.
Working with just a few (about 4-5) at a time, dip the zucchini sticks into the egg, letting it drain off a bit, then into the breadcrumbs…be sure to get them good and coated!
Place them onto the baking sheet and season with salt, pepper and garlic powder. When all of the zucchini have been breaded, place them into the oven and bake for approximately 15 minutes. Using a spatula, flip the zucchini over and bake for another 15 minutes until golden brown and crispy.
Remove from oven to a serving dish and serve with dipping sauce!
Nutrition:
Serves approximately 8-10 (about 4 fries each)
(Keep in mind, the calories may be less if you don’t use all of your breading/cheese mixture; and be sure to count your dipping sauce)
Calories 131 / Carbs 16g / Fat 6g / Protein 6g / Fiber 1g / Sodium 459mg
I hope you get a chance to try these! Enjoy, and Happy Football Season - GOOOOO BOLTS!!!!!!!!!!
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