Kim's Baked Zucchini Fries

INGREDIENTS

 About 1 pound of Zucchini

1/2 c Italian seasoned panko bread crumbs

1/4 cup grated parmesan cheese (not the shredded type, the crumbly type)

2 eggs

DIRECTIONS

Preheat oven to 425. Line a baking sheet with foil and spray with non-stick cooking spray.

Combine bread crumbs and Parmesan Cheese and set aside.

Whisk the 2 eggs together in a shallow pie plate and set aside.

Cut the Zucchini into strips. Thick strips will yeild meatier fries, thin strips will be more crispy and taste less like zucchini.

Blot the zucchini dry with a paper towel and then working with a small handful at a time dip them in the egg mixture and then into the bread crumbs. Be sure and shake off any excess egg, and only put 2-3 tablespoons of the crumbs in the dish at a time. If you put all the bread crumbs in at once, they soak up all the moisture from the egg and then they won't stick to the zucchini.

Place the coated zucchini strips on the baking dish and bake for 10-12 minutes. Remove from the oven, turn them over, and bake for another 10 -12 minutes. Serve with pizza sauce or ranch dressing.

**If you can't find the Italian seasoned Panko, you can make you own:

1/2 cup plain panko bread crumbs.

1/2 Tbls (1 1/2 tsp)  Italian seasoning

1/2 teas garlic powder

1/2 tsp kosher salt

1/4 tsp onion powder

–Kim Quinton