Last week I made my favorite salad and completely miscalculated the amount of zucchini I would need (I doubled the zucchini in the recipe to replace the summer squash, but still bought way too much!). Since I’ve been sick for nearly 3 weeks now with this nasty cold, I haven’t felt much like cooking, but we did whip up a batch of these zucchini fries with some french dip sandwiches.
Yum! I love the flavor and crunch that the panko mixture gave them.
adapted from babble
Preheat oven to 400 F. Stir together the panko, parmesan, salt and pepper and place the mixture on a shallow plate. Place the flour on a separate shallow plate. Pour the beaten eggs into a bowl. Dip the zucchini sticks in the flour, followed by the egg mixture and, finally, the panko bread crumb mixture. The bread crumbs should completely coat the zucchini. Place the coated zucchini on a baking sheet and bake for approximately 25 minutes, until golden brown and crispy.