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Oven Baked Zucchini Sticks

Photo: Lisa Muhammad




Ingredients:

2-3 medium zucchini squash
1 large egg
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
Olive oil
Kosher salt
Cookie sheet or 9x13 baking dish 
Photo: Lisa Muhammad
Directions:
Preheat oven 375 degrees
Cut zucchini in half and then slice into 1/2 slices. 

Next slice into 1/2 inch strips
Zucchini contains quite a bit of water. To avoid the squash from being too mushy while baking,
spread the zucchini strips on a large plate or working surface and sprinkle generously with kosher salt.
The salt with draw out the water. We want to "sweat" the squash. Set it aside for about 20 minutes. 
Photo: Lisa Muhammad
Take a paper towel and blot the squash dry.

Oil the cookie sheet or baking dish with the olive oil. Use just enough to keep the squash from sticking.

Beat the egg in a separate bowl.
In a separate bowl, paper bag or large plastic bag add the bread crumbs and cheese.
Coat a few pieces of zucchini in the egg batter about 3-4 at a time.
Then add the 3-4 pieces of the zucchini at a time to the bread crumbs and gently toss. The small batches keeps the bread crumbs from lumping up too much.

Spread the zucchini evenly onto the cookie sheet or baking pan and bake in oven for approximately 15 minutes or until they are golden brown. Checking periodically. 

Serve warm with your favorite dipping sauce. Blue cheese, horseradish, or ranch dressing are some favorites.