Originally published on August 6, 2014
You can expect to see a lot of zucchini recipes on the site in the next few weeks. That’s right, it’s zucchini season! And while this vegetable can be somewhat pricey in the grocery stores, if you can find a farmers’ market or a vegetable stand, they typically sell for about a dollar apiece. (And they might be cheaper at the grocer’s now, I just rarely even look at them when I’m in there during the summer months.) Remember when you’re choosing a zucchini to choose one that’s small to medium in size. The bigger they get the woodier they get, and they start to lose a lot of their flavour.
Ingredients:
2 small green zucchini, cut in half and then quartered
1 large egg
1/4 cup bread crumbs
1/4 cup panko
1/4 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt
2 tablespoons olive oil
Directions:
1.) Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray.
2.) In a large bowl combine the bread crumbs, panko, Parmesan cheese, garlic powder, onion powder, paprika, cayenne pepper, and salt. In a separate bowl, beat the egg lightly.
3.) One by one, dip the zucchini pieces into the egg, coating entirely. Then drop them into the bread crumb mixture and turn to fully coat. As you’re finished breading, place the zucchini sticks onto the prepared baking sheet. When all zucchini has been breaded, lightly drizzle with olive oil.
4.) Place in the preheated oven and bake for 5 before turning and baking for another 5 minutes on the other side.
5.) When zucchini is finished baking, remove from oven and sprinkle lightly with a bit more salt.
6.) Serve and enjoy!