BAKED ZUCCHINI STICKS

Sweattin' zucchini

3-4 med. zucchini 1 Tbsp. salt

Cut each zucchini into 3" Pieces. Then cut each 3"piece into 9 sticks

lengthwise (tic tac toe pattern). Next, place the zucchini sticks in a

colander over a bowl, and sprinkle with 1 tbs. salt. Let them

drain for 1 hour or longer to release as much liquid as possible. Rinse

them thoroughly' you want to get rid of any excess salt. Then pat

them dry.

Creating the zucchini sticks

1 cup Panko bread crumbs 1 Tbsp. mixed Italian herbs (pizza

1/2 cup freshly grated Parmesan seasoning)

cheese 2 eggs

First, preheat the oven to 425 F°. Line a baking sheet with parchment,.

and spray the parchment with olive oil. Next in a shallow dish, mix

crumbs, cheese and herbs until thoroughly combined. Set aside. In a

different container, beat 2 large eggs. Dip each zucchini stick in the

egg, then roll it in the crumbs. Warning: Resist the urge to coat all the

zucchini sticks at the same time; bread crumb mixture will clump

together. Next, place the sticks on the prepared baking sheet. Finally,

bake the sticks for about 10 to 12 minutes, until they are starting to brown.

Remove from oven, and turn them over; you may actually need to

do this one by one, or you may be able to turn several at a time using

a spatula. Bake for an additional 10 - 12 minutes or until golden brown

and crisp. Serve with ranch or your favorite dipping sauce.