Baked Zucchini Sticks

Zucchini is in season at the farmers’ markets, and my daughter will eat zucchini any way I cook it. I’m always looking for interesting vegetable recipes, and I found this recipe this summer. And it’s so yummy!

Baked Zucchini Sticks

Ingredients:
3 large zucchini
1 cup dry breadcrumbs
1/2 cup panko – Japanese breadcrumbs (you can find them at almost any grocery store now)
1/4 grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup egg substitue 

1. Preheat oven to 400 degrees. 

2. Cut each zucchini in half. Then cut each half into half again twice, so that you get eight sticks from each half. It’s important to get uniform size pieces so that they all cook at the same rate.

3. Combine breadcrumbs, panko, cheese, salt and pepper. Pour egg substitute into a shallow bowl. Dip the zucchini into the egg, then the breadcrumb mixture. (Hint: Use one hand for the egg bowl and then other for the breadcrumbs. That way your hands won’t get coated in the breadcrumb mixture.)

4. Place zucchini on a wire rack coated with cooking spray on a cookie sheet. Bake for 25 minutes or until golden brown.

This recipe makes a lot, and everyone loved it. I made it for six people and we had leftovers. I served ranch for dipping, which the kids loved. Next time, I will add a little cayanne pepper into the breadcrumb mixture for a little more kick. 

Adapted from a Cooking Light recipe.

[Photo Credit: Zucchini]