Crispy Oven-Fried Zucchini Sticks with Parmesan Dip

• 1-1/2 lbs zucchini
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 tablespoons milk
• 1-1/2 cups panko crumbs
• 3/4 cup freshly grated Parmesan or Romano cheese

• Preheat the oven to 400°F (200°C). Liberally coat two shallow baking sheets with nonstick spray.
• Trim the zucchini ends, cut each zucchini in half crosswise, then cut each piece into lengthwise wedges about 1/2 inch thick.
• In a large zip-top bag combine the flour, salt, garlic powder and black pepper. Add about one-third of the zucchini wedges, shake to coat, transfer to a plate, and repeat with the remaining zucchini.
• Whisk the eggs and milk in a shallow dish. On a sheet of wax paper combine the panko crumbs and grated cheese and place beside the egg mixture.
• Using tongs, dip each floured zucchini strip into the egg mixture, coating all sides.
• Press each strip into the panko-cheese mixture. One easy method is to place a strip in the crumbs and lift the edge of the wax paper to cover it, which helps the coating adhere and reduces egg loss.
• Arrange the coated zucchini on the prepared baking sheets and lightly spray the tops with nonstick spray.
• Bake until golden and crisp and the zucchini is tender but not mushy, 18 to 22 minutes, rotating the sheets once or twice for even browning.
• Season with a little salt and pepper as soon as they come from the oven. Serve immediately with warm marinara sauce for dipping if you like.

Nutrition