"Fried" Zucchini Sticks with Marinara Sauce

I am hearing a lot lately about how hard it is to get veggies into our diets, so I am keepng my eye out for fun recipies as a break from carrots. Here is a great one from Prevention Magazine:

"Fried" Zucchini Sticks with Marinara Sauce

Ingredients
Serves: Prep: 15minCook: 45min Total: 1hr 0min

1/4 C olive oil (MUFA), divided
2 lg egg whites
3/4 C plain trans-free panko bread crumbs
3 tbsp grated Parmesan cheese
3/4 tsp salt-free Italian herb seasoning
1/4 tsp salt
1/2 C marinara sauce, warmed
2 med zucchini (about 12 oz total), halved crosswise and then cut lengthwise into 1" wedges (16 total)

Directions
1. Preheat oven to 425 degrees F. Brush 17" x 14" jelly roll pan with 1 tablespoon of the oil (or use 2 smaller rimmed baking sheets, brushing each with 1/2 tablespoon of the oil, and switch positions of pans halfway through baking).

2. Put egg whites in shallow dish and beat lightly. In another shallow dish, mix panko, cheese, Italian seasoning, and salt.

3. Dip zucchini in egg whites, one at a time, letting excess drip off. Roll in crumbs, pressing them so they adhere. Arrange close together but not touching on prepared pan. Drizzle with remaining 3 tablespoons oil.

4. Bake without turning, 25 to 30 minutes, until zucchini is crisp and golden. Serve with marinara sauce for dipping.

Recipe Notes Panko are Japanese bread crumbs that give an irresistible crunch. Avoid brands that contain partially hrydrogenated oils (trans fat); we like Ian's.

Nutritional Facts per serving
CALORIES
218.2 CAL

FAT
15.8 G

SATURATED FAT
2.6 G

CHOLESTEROL
3.3 MG

SODIUM
400.8 MG

CARBOHYDRATES
13.6 G

TOTAL SUGARS
2.2 G

DIETARY FIBER
2 G

PROTEIN
6.4 G