This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.
Ingredients:
2 egg whites 3/4 cup panko 3 tablespoons grated Parmesan 3/4 teaspoon salt-free Italian herb seasoning 1/4 teaspoon salt 4 squash, halved crosswise and then cut lengthwise into wedges 1/4 cup olive oil
Preparation:
Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet.
In a shallow dish, whisk egg whites. Set aside.
In another dish, mix panko, Parmesan, seasoning and salt. Set aside.
Dip squash wedges into egg white, one at a time. Let excess drip off, then roll wedges in panko mixture. Arrange close together but not touching on prepared baking sheet. Drizzle oil over wedges. Bake 25 to 30 minutes or until squash is crisp and golden. Do not turn. Allow to cool slightly before serving.