2 lb zucchini, yellow & green mixed, seeded, cut 3 in x 1/2 in sticks
BREADING:
1 cup panko breadcrumbs
2 TBSP Parmesan, fresh grated
1/4 tsp salt
dash pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp granulated onion
1/2 tsp granulated garlic
1/4 tsp basil
1/4 tsp red pepper flakes
2 TBSP olive oil
EGG WASH:
1 egg, beaten
1 TBSP oil
1 tsp water
LEMON-HERB DIP:
2 TBSP mayo
1 TBSP water
1/4 green onion, chopped
1/2 tsp basil, chopped
1/4 tsp parsley
zest of 1 lemon
DIRECTIONS
Mix all the breading ingredients into pie plate.
Mix all the egg wash ingredients in a gallon bag.
Heat the oven to 425 degrees. Set a cooking rack over a baking sheet.
Working in batches, about 5 at a time, toss the zucchini in the egg wash and then coat in the breading, place on the cooking rack. Repeat this process with all the remaining zucchini.
Bake at 425 degrees for about 30 minutes or until golden brown and crispy on the outside.
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