Baked Garlic Parmesan Zucchini and Summer Squash Fries

• 2 zucchini
• 2 summer squash
• 3 egg whites
• 1/2 cup Parmesan
• 1/2 cup Panko breadcrumbs
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper
• Cooking spray

1. Preheat the oven to 425 degrees. Cut the zucchini into wedges and season with salt and pepper. Whisk together the egg whites and place in a shallow dish. Combine the breadcrumbs, Parmesan, Italian seasoning, garlic powder, red pepper flakes and place in a shallow dish.

2. Dip the zucchini into the egg whites and then into the breadcrumbs mixture. coating on each side. Place on a baking sheet covered in foil (for easy clean up) and sprayed with cooking spray. Once you have all the wedges on the baking sheet, spray with cooking spray. This helps the wedges to stay crispy.

3. Bake for 18-22 minutes or until wedges are cooked through and golden brown.