1 lb or so zucchini
1/2 cup italian seasoned panko bread crumbs
1/4 cup crumbled parmesan cheese
Preheat oven to 325ºF. Line baking sheet with foil and spray with non-stick spray. Set aside. Combine bread crumbs and parmesan cheese. Set aside. Whisk 2 eggs together in shallow pie plate and set aside. Cut ends off the zucchini and cut in half acrossthe middle. Cut each piece in half lengthwise, then in half again lengthwise. Thn cut the “planks” into “fries”. Blot with paper towel if needed. Dip the “fries” into the egg mixture. Let them drip extra off. Roll in a couple of tbsp of bread crumb mixture at a time, adding more as needed so the bread crumbs don’t get too moist. Place on prepared baking sheet. When all are coated, bake for 10-12 minutes, flip them over and bake another 10-12 minutes until crispy and crumbs are golden brown. Serves 6-8 as a side dish. Serving suggestions: dip in pizza sauce or ranch dressing.