Simple Appetizer Alert: Parmesan Zucchini Sticks

Simple Appetizer Alerts provide quick and easy recipes to prepare for either guests… or for just yourself.  For the Parmesan Zucchini Sticks, we baked them for a bit of a healthier approach.  But you could also fry these in a deep pan with a bit of vegetable oil.  (Make sure not to ever fry in olive oil.  Olive oil has too low of a smoke point and will end up causing burning).

Parmesan Zucchini Sticks — modified from Cooking Light Magazine

• 2 lg zucchini
• 1/2 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 egg + H2O
• Kosher salt, to taste
• Cracked black pepper, to taste
• Cooking spray

Preheat oven to 400 degrees

Cut each zucchini in half crosswise; cut each half length-wise into 8 wedges.

Combine panko, cheese, salt and pepper in a shallow dish.  Whisk an egg with a little bit of water in a separate shallow dish.  Dip zucchini in egg mixture and the dredge in breadcrumb mixture.

Place zucchini on a wire rack coated with cooking spray.  Lightly coat zucchini with cooking spray.

Bake at 400 degrees for 25 minutes or until golden brown.

Serve as is or with a variety of sauces.  Sauce options could include marinara, ranch, or our bleu cheese dip.