We LOVE fried Zucchini, anywhere! anytime! We have a restaurant called Black Angus, they make it the BEST! I wish, I wish I could figure out their recipe, but until then we are on a quest to try out as many Zucchini recipes as we can. In sticking with the healthy part of our diet, I thought baking these would be wonderful, and they were! We enjoyed them almost as much as the famous Black Angus Zucchini. These are quick, easy and a sinch to throw together as a side dish for dinner! We had roast tacos and baked zucchini! It was a delicious light meal. Enjoy!
Baked Zucchini Sticks
recipe found on King Arthur Flour Blog
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tbsp sea salt
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tbsp Herb de Provence or Italian Seasoning
2 large eggs; lightly beaten
Cut zucchini lenghth wise in long sticks, then in half again to make smaller sticks. Place the cut zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of sea salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. (I was amazed at how much liquid and water came out). This step is a MUST so that you do not get soggy zucchini sticks, who knew!!! We all know NOW! :-)
Combine the Panko, Parmesan, and seasoning; set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil or Pam spray. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.