With the warm days of August upon us, a fresh new zucchini recipe is always welcome at our house! Tired of zucchini bread? Can’t handle another night of it sauteed? Well WHaMs, this is a great (and easy!) recipe that with a little buttermilk ranch or blue cheese for dip….even my kids are excited about for dinner!
Parmesan Zucchini Sticks
3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute (I used milk, as we were out of egg sub.); dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately.
(Gotta give credit where credit is due- – Thanks Cooking Light!)