3 tablespoons dried basil
1/4 teaspoon red pepper flakes
Mix together and grind up or smash with the back of a spoon. Store in an airtight container.
In a bowl, lightly beat the egg whites. Cut the zucchini crosswise and cut into 1/2-inch wedges.
Working with one at a time, dip the zucchini into egg whites and then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden and crisp, 20 minutes. Flip over halfway through baking time. Season with salt and pepper and serve immediately. Dip in ranch if desired.
We ate ours along side French Dip sandwiches. Perfect partners.