Baked Parmesan Zucchini Curly Fries

Cooking spray
¼ cup cornflour
4 large egg whites, lightly beaten
1 cup panko
20 g Parmesan cheese, finely grated (see Tip)
1½ tsp dried oregano
340 g spiralized zucchini noodles (see Tip)
¼ tsp SIDS SALT & PEPPER
¼ cup ranch dressing
¼ cup marinara sauce

Preheat oven to 220°C. Line 2 baking trays with baking paper then coat with cooking spray. Place cornflour in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
Coarsely chop zucchini noodles into 14-15 cm pieces. Working in batches, dredge the noodles in the cornflour then shake off excess. Dredge in the egg whites then shake off excess. Dredge in the panko mixture then shake off excess. Arrange the noodles, well spaced apart, in a single layer on the baking trays. Coat with cooking spray.
Bake until golden and crispy, 10-12 minutes. Remove from oven and sprinkle with SIDS SALT & PEPPER.
Combine ranch and marinara in a shallow bowl and serve alongside the fries.
Tips: Finely grate Parmesan using the medium holes of box grater. (you should get about ¼ cup)
Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles. You will need about 3 medium or 2 large zucchini for 340 g of zoodles.