Vegetable Mind Games - Zucchini Fries

I've wanted to like zucchini for awhile. Ok, let me rephrase, I've wanted to like zucchini in a form other than Zucchini Bread for awhile. (Note to self: Hurry up and make a whole-wheat, low-fat, sugar-free zucchini bread...or cake.)

Anyway, the first time I tried this method I cut the zucchini into rounds and breaded them shake and bake style by tossing them in a bag. It didn't really work, the coverage was less even and more clumpy. I also tried a higher heat for a shorter time, and I had to force feed myself the mess I made.

I had all but given up on the idea of zucchini chips when my CSA tossed them into my weekly fruit and veggie basket. Not one to waste food, I knew I had to give them another chance. I'm seriously glad I did. Maybe I should start giving all veggies a second chance.

Zucchini Fries
4 zucchini, cut into wedges
3/4 cup whole wheat bread crumbs
3/4 cup Parmesan cheese
1/2 tablespoon Greek seasoning
1/2 tablespoon oregano
1/2 tablespoon garlic powder
2 egg whites
Preheat the oven to 425. Spray a large baking sheet with nonstick spray. Mix together the bread crumbs, Parmesan and seasonings on a plate. Crack the egg whites into a bowl. Dip zucchini wedges into the egg whites, then dredge through the breadcrumb mixture. Place on a the prepared baking sheet. Bake for 15 minutes, then flip them and bake another 10 minutes.

You can't shouldn't have fries with out a dip, it's just weird.
And speaking of weird, you gotta try this sauce with your zucchini fries.
Zucchini Fry Sauce
1/2 cup Vodka Sauce (or leftover spaghetti sauce)
2 tablespoons Frank's Hot Sauce
Mix. Heat. Dip. Eat. Smile.