Another Warning: I totes had a brain fart (classy right?) on Friday and did not actually POST my Screen Cap Friday roundup #whoops. You will find it below for your viewing pleasure, seeing how this recipe is not eyeball friendly.
My initial plan for this recipe was to bread the zucchini sticks in panko bread crumbs, but after breading a few of the sticks, it was turning into a mush contest. Not cute. So to the traditional italian-style bread crumbs we go! I cut the zucchini into pieces the size of french fries, breaded them using the flour/egg/breadcrumb process, then RE-egged/breadcrumbed for an additional crunchy layer. Fabulous.
|Pretend those breadcrumbs are NOT panko :) Thanks!|
- 2 small zucchinis
- 1 cup of all purpose flour
- 4 eggs, whisked
- 2 cups (maybe more) of italian-style breadcrumbs
- Olive oil
Preheat the oven to 325.
Cut the zucchini in half width-wise, then cut each half into quarters. In 3 separate bowls, pour in the flour, egg and breadcrumbs. Dip the zucchini sticks one by one into the flour, egg, and breadcrumbs. Once you have the first breadcrumb layer on, dip the zucchini stick into the egg and breadcrumbs again to create 2 layers. Set aside on a greased baking sheet. Continue these steps until all of the zucchini are breaded.
Drizzle the zucchini sticks with some olive oil, and bake for 10-15 minutes, or until golden brown.
These are great as a side for dinner or for a little afternoon snackie :)