Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market. Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.
- 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
- 1 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 2 eggs
- Preheat oven to 400°F. Line baking sheet with parchment paper...or sprayed well with cooking oil.
- Combine bread crumbs, Parmesan cheese, salt and oregano.
- Beat eggs in shallow bowl until frothy.
- Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
- Place in single layer on baking sheet.
- Bake 20 minutes or until tender crisp and golden in colour.
- Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa.
- Serves 6
