- 3 medium zucchini, unpeeled, cut into 3″-long sticks
- 1 tablespoon salt
- 1 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon mixed Italian herbs
- olive oil spray
- 2 large eggs; or 3 egg whites, lightly beaten
To make the zucchini sticks:
Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
Combine the Panko, Parmesan, and Italian seasoning; set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
Dip sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately, with dip of choice.
* Inspired by this recipe