ZUCCHINI STICKS (lowfat) YUMMY

3 large zucchinis (about 1 1/2 pounds)
1/2 cup Italian seasoned bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons cayenne pepper
2 egg whites
2 sprays olive oil cooking spray

Preheat oven to 450 degrees F.

Cut each zucchini into pieces 3 inches long and then into quarters. Set aside.

In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.

In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish. Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.

Place a wire rack on top of a baking sheet. Arrange the coated zucchini on the wire rack, about 1-inch apart from each other. Spray lightly with cooking spray. Bake for 7 minutes or until crispy. Serve immediately.