Oven Baked Zucchini Fries


2-3 medium zucchini squash
1 large egg (use only the egg white)
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Olive oil
Kosher or Pink Himalayan salt
Cookie sheet or 9x13 baking dish 

Preheat oven 375 degrees
Cut the ends of the zucchini, then cut in half and 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 salt.The salt with draw out the water. We want to "sweat" the squash. Set it aside for about 20 minutes. 
Take a paper towel and blot the squash dry.

Oil the cookie sheet or baking dish with the olive oil. You can eliminate the oil if you have parchment paper. Use just enough to keep the squash from sticking. You can eliminate the oil if you have parchment paper.
Separate the yolk from egg. Beat the egg white in a separate bowl. Tip: The egg yolks are rich. Using only the egg white makes a crispier coating. 
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 white 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.  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.