Weight Watchers Zucchini oven fries are a perfect light and crispy side dish for spicy Thai peanut chicken.  The preparation is a little messy, but the taste is worth the mess!

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=142501

Ingredients for your shopping list

• olive oil cooking spray
• 1 tsp Italian seasoning
• 1-1/2 Tablespoon all-purpose flour
• 3/4 teaspoon table salt
• 3/4 cup(s) Panko-style crispy bread crumbs
• 2 medium zucchini, about 7-inches each
• whites of 2 large eggs

Summary: Whip the egg whites until frothy and set aside.  Wash but don’t peel the zucchini, then cut in half to make two stubby lengths. Cut each of these stubs once along their length to create 8 “halves”; cut each half into 4 long strips to provide the “fries” shape. Heat the oven to 425ºF and coat a baking sheet with the olive oil cooking spray.  Arrange your assembly line: bowl containing flour, salt, and Italian spices, bowl of frothy egg whites, bowl of Panko-style bread crumbs, baking sheet.  Mix the flour, salt and spices together.  Dredge each piece of zucchini in flour, dip in egg whites, coat with Panko-style bread crumbs, and lay on baking sheet.  When all fries are arranged on baking sheet, coat liberally with cooking spray and bake 12 minutes at 425ºF.  Try turning the fries over once during the cooking for an even color if you can.  Serves 4 with 8 fries each.