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There are many times that I wish I lived in a house, instead of in an apartment. One of those main reasons is a garden. I’m super envious of all the people who end up with a surplus of tomatoes and zucchini, or a backyard full of plump, juicy fruit hanging from their trees. A girl can dream, but in the meantime, I’m stuck relying on the supermarket.

If you are fortunate enough to have extra zucchini, and your freezer is full of zucchini bread, try some zucchini sticks. They’re versatile enough to be an appetizer or a side dish, instead of french fries. The crunchy crust is a great contrast to the soft zucchini inside, and they’re great for sneaking zucchini into unknowing children or husbands!Baked Parmesan Zucchini Sticks

½ cup all-purpose flour
2 eggs
¾ cup Panko breadcrumbs
¾ cup Italian breadcrumbs
1 cup freshly grated Parmesan cheese
2 teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon pepper
¼ teaspoon salt
1 pound zucchini, about 2 zucchinis

Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

Cut off the ends of the zucchini, then cut in half crosswise and cut in half lengthwise. Cut the zucchini quarters into long strips, cutting lengthwise.

Place flour into a large zip lock bag. In a shallow dish, whisk 2 eggs with 1 tablespoon water. In a second shallow bowl, combine Panko breadcrumbs, plain breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.

Toss the zucchini strips with the flour until well coated. Working in batches of 3 or 4 strips, remove the excess flour, dip the strips into the egg mixture, then into the breadcrumb mixture. Toss until well coated, pressing the breadcrumbs onto the sticks to help them adhere. Place breaded zucchini sticks on the prepared baking sheet. Lightly spray the zucchini sticks with cooking spray, to help them brown.

Bake for 15-20 minutes, or until golden brown. Serve immediately with Ranch dressing or marinara sauce for dipping.

Source: A Dash of Sugar and Spice original