• 2-3 zucchini
  • 1½ cup Panko bread crumbs
  • ⅓ cup grated Parmesan cheese
  • ½ tsp. basil
  • ½ tsp. oregano
  • 1 tsp. garlic salt
  • 2 eggs
  • olive oil spray
  1. Preheat oven to 350.
  2. Cut your zucchini ends and then cut in half and then cut into spears. Rinse and let dry.
  3. In a large Ziploc bag, combine Panko bread crumbs, Parmesan cheese, basil, oregano, and garlic salt. Mix.
  4. Whisk eggs in a bowl. Place 5-6 zucchini spears into the eggs making sure they are well coated and then place in the Ziploc bag and shake around until well coated.
  5. Place crusted sticks onto a foil lined cookie sheet. Continue Step 3 until all Zucchini are made and are on the cookie sheet.
  6. Spray with olive oil spray and bake for 16-20 minutes until Panko is golden brown.
  7. Serve warm and enjoy with Ranch or Marinara Sauce. 🙂

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