Zucchini Sticks

Wait right there, you say. It's not zucchini season yet! True. But that doesn't mean you can't enjoy these delicious, addictive zucchini sticks. This would be a fantastic appetizer or snack or side dish. These were SO yummy. I think I ate a dozen as soon as they were cooled off - no joke! The original recipe, King Arthur Flour, also includes a sweet onion dip that I bet is mighty tasty, too. Check it out.

INGREDIENTS:

3 medium zucchini, unpeeled, cut into 3"-long sticks
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
2 large eggs


DIRECTIONS:

1. To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
2. Combine the Panko, Parmesan, and pizza seasoning; set aside.
3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
6.  Serve immediately, with sweet onion dip.

Yield: about 3 dozen zucchini sticks