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Baked Zucchini Sticks

From McMinnville Locally Grown

<p>A guilt-free way to enjoy &#8220;restaurant-style&#8221; zucchini sticks.</p>
Source: King Arthur Flour (Entered by Ann Brown)
Serves: about 3 dozen sticks

3 each zucchini (medium - 1 1/4 to 1 1/2 pounds)
1 tbsp salt
1 cup panko (Japanese breadcrumbs)
1/4 cup Parmesan cheese (freshly grated)
1 tbsp pizza seasoning
2 each eggs*

Step by Step Instructions
  1. Slice zucchini nto 3"-long sticks. Place in a colander and sprinkle with salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
  2. Combine Panko, Parmesan, and pizza seasoning; set aside. Preheat oven to 425 degrees.
  3. Line a baking sheet with parchment and spray with olive oil.
  4. Dredge sticks in the egg, then roll in the crumb mixture. Place on baking sheet. (You can substitute 3 egg whites or 1/2 cup (4 oz) egg substitute for the whole eggs.)
  5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. Serve immediately with your favorite dip, such as Sweet Onion Dip.