¼ cup cornstarch
(4) large egg whites, lightly beaten
1 cup panko (Japanese-style breadcrumbs)
¾ ounce Parmesan cheese, finely grated (see Tip)
1 ½ tsp dried oregano
12 ounces spiralized zucchini noodles (see Tip)
¼ tsp salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce
Preheat oven 425 degrees F. Prepare by line (2) baking sheets with parchment paper, then coat with cooking spray. Add and place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan, and oregano in a third shallow dish.
Chop zucchini noodles into 5- or 6-inch-long pieces. Work in batches, dredge the noodles in the cornstarch and shake off excess. Dredge in egg whites, and shake off excess. Then, dredge in panko mixture, and shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
Bake until golden and crispy for 10 to 12 minutes. Remove from oven, and then sprinkle with salt.
Add and combine ranch and marinara in a shallow bowl. Serve alongside the fries.
Use a medium box grater holes to grate Parmesan thinly (you should get around 1/4 cup).
Check the food section for a pack of fresh zucchini noodles, or make your zucchini noodles; you’ll need around (3) medium or (2) large zucchini for 12 ounces of noodles.