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 to 3" long pieces, then to quarters. Set aside.
In a shallow dish, mix together bread crumbs, parmesan, oregano, basil, salt, black and cayenne peppers.
Using a hand mixer or a fork, whip egg whites until just frothy.
Place the egg whites and bread crumbs in two separate bowls.
Dip zucchini sticks in egg whites, 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.