Nonstick cooking spray
1/two cup all-goal flour
two 1/two cups panko breadcrumbs (see Cook’s Note)
1/2 cup finely grated Parmesan
one pound zucchini (two to three modest-to-medium zucchini), reduce into three-inch-by-one/4-inch sticks
- Alter 2 oven racks to the leading and base thirds of the oven and preheat to 425 degrees F. Place the wire racks in the baking sheets and coat every single generously with cooking spray.
- Merge the flour and three/4 teaspoon salt in a massive re-sealable plastic bag. Mix the eggs and 3/4 teaspoon salt in another huge plastic bag mix the breadcrumbs, Parmesan and three/four teaspoon salt in a 3rd huge plastic bag.
- Include about a 50 percent of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Eliminate the zucchini and shake off any surplus flour. Transfer to the egg clean and repeat until coated. (It really is considerably less messy if you use only one particular hand for the dry substances and the other for the damp.) Let any surplus egg drip off prior to transferring to the breadcrumb mixture repeat until entirely coated (you’ll even now see some eco-friendly and white of the zucchini peeking by means of the breading). Transfer to the well prepared baking sheets and coat the breaded zucchini generously with cooking spray (you will find no want to flip them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from leading to bottom about midway through, until golden brown and tender, 25 to thirty minutes. Sprinkle with a small salt and provide heat with your favored dipping sauces.
Some panko breadcrumbs are coarser then others. Rub the breadcrumbs amongst your fingers to make them finer, which will support them coat the zucchini parts much better.