12
Photo, Erik Putz.
2 zucchini
2 egg whites
1/3 cup grated parmesan
1/3 cup panko
PREHEAT oven to 425F.
CUT zucchini into 4-in. sticks.
WHISK egg whites in a pie plate. Combine grated parmesan and panko in a bowl.
DIP zucchini in egg whites, then roll in panko mixture. Arrange on a parchment-lined baking sheet.
BAKE until golden brown, 25 to 30 min.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.