A healthier baked version of the classic fried zucchini sticks.
1 cup panko breadcrumbs
1/3 cup parmesan cheese
1/4 tsp garlic powder
dash of salt and pepper
Cut zucchini into sticks, careful not to make them too thin or they will get mushy when baked. Lightly beat eggs in one bowl, then combine remaining ingredients in another bowl. Dip zucchini into eggs first, then coat with breadcrumb mixture. Place zucchini on a baking sheet sprayed with cooking spray. Bake at 400F for 10-15 minutes, turning once.
We dipped these in ranch dressing and they were really tasty. You could also use marinara sauce, or any dip you want really, or no dip at all. I don’t even like zucchini (just ask my mom) but these were pretty good. Cole loved helping me make these. He took over the ‘egg station’ and even cracked the eggs himself without getting any shells in them! I’m sculpting him into a fine future cook. Too bad I don’t have as much success actually getting him to eat the food. He had a few zucchini sticks but wasn’t as excited about eating them as he was about making them. Tony and Bennett enjoyed them a lot. Those sticks got eaten up pretty quickly. I’ve also seen these made as medallions, where you slice the zucchini instead of cutting them into sticks, and that sounds interesting too. I might try them that way next time.