Zucchini Sticks

Well, anyone noticing a theme yet? It's not pumpkin this time, now it's zucchini! We've declared Zucchini Fest 2012 and up to bat tonight would be Zucchini Sticks.

Zucchini Sticks

1 large, thin zucchini
1 egg, beaten
1 cup bread crumbs (I used half Italian, half Panko)
1/4 cup Parmesan cheese
seasoning (I used some garlic salt, onion flakes, pepper)
salt
cooking spray

1. Cut zucchini in half so you have two short barrels. Then cut each mini-zuch into 9 pieces/sticks. 2 East/West cuts, 2 North/South cuts. Place zucchini in a bowl or strainer and sprinkle with about 1/2 tablespoon salt and let sit for about 30-45 minutes. Zucchini water will collect. Drain off water, rinse zucchini, and pat dry with paper towel.
2. Preheat oven to 425 degrees (400 convection). Place an oven-safe cooling rack on a cookie sheet.
3. Beat egg in medium bowl. Put zucchini sticks into egg and allow sticks to become coated in egg.
4. On a deep plate or in a bowl, mix bread crumbs, cheese, and seasoning. Dip egged zucchini sticks into bread crumb mixture one-by-one. Place on cooling rack/cookie sheet. Once all sticks are breaded, spray top with cooking spray.
5. Bake for about 15 minutes, keeping an eye on them so they don't burn. Remove from oven, flip sticks, spray with cooking spray, and continue baking for another 5-10 minutes until browned.

Enjoy!

AEM