My friend Kelly makes these crunchy, panko breaded zucchini sticks in the oven, adding shredded Parmesan to the breading. You can make a honey-mustard dipping sauce if you like (combine Greek yogurt, raw honey and grainy mustard), or eat them on their own. They are killer.
Kelly's Zucchini Sticks:
*4 medium zucchini or yellow squash, sliced in half lengthwise and quartered into sticks
*2 eggs
*2 cups all natural Panko breadcrumbs
*sea salt
*black pepper
*1/2 cup Parmesan cheese, shredded
Preheat oven to 375. Line two baking sheets with parchment and drizzle with olive oil. Whisk eggs in a small mixing bowl. Set aside. Mix breadcrumbs with salt, pepper and Parmesan in a medium mixing bowl, then transfer to a shallow dish or bowl. Working in batches, submerge each squash slice in the egg, then roll in breadcrumb mixture to coat. Arrange pieces on parchment leaving 1/2 inch of space between each. Repeat. Drizzle breaded squash pieces with olive oil and bake for 15 minutes or until breading is golden brown.
Cool on wire racks lined with paper towels. Serve hot.
Glad you're back on. I was experiencing a dearth of summer vegetable recipe inspirations. I want to try both of these. Thanks! I planted out a late crop of zucchini starts last week, and I need to find a way to like zucchini- never have much, but I was craving to grow it so maybe the tables are turning with me and old Zuch. I'm excited about my winter squashes- butternut, long island cheese and a cinderella type pumpkin. They're looking good so far. Jenna's melons are kicking butt! I love gardening.
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