Ingredients:
Olive oil
½ cup whole-wheat flour
½ cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1½ pounds zucchini, summer squash cut into ½-by-3-inch sticks
2 egg whites, lightly beaten
Directions:
1. Preheat oven to 475 degrees. Coat a large baking sheet with a thin layer of olive oil.
2. Combine the flours, cornmeal, salt and pepper in a large plastic bag. Dip squash in the egg whites, shake in the bag to coat, and arrange, not touching, on the baking sheet. Drizzle a vey small amount of olive oil over the squash – LIGHTLY!
3. Bake on the center rack for 7 minutes. Turn the squash, drizzle a small amount of olive oil on the squash and continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Makes 4 servings