Ingredients:

  • 2 medium zucchini (about 1 lb total)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • 1/2 cup packed Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Italian Herbs
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • Olive Oil Spray (or 2 tbsp regular olive oil)

Instructions:

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  2. Trim the ends off the zucchini. Cut each into sticks roughly 3 inches long and about 1/2 inch thick. Pat them very dry with paper towels.
  3. Set up the breading stations: Dish 1 with flour. Dish 2 with beaten eggs. Dish 3 with combined Panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
  4. Dredge the zucchini: coat first in flour (shake off excess), then dip in egg (let excess drip off), and finally press firmly into the Panko-Parmesan mix to ensure a thorough coating.
  5. Place the coated sticks in a single layer on the prepared baking sheets. Ensure there is space between each stick.
  6. Lightly mist the tops of the coated zucchini sticks generously with olive oil spray.
  7. Bake for 9–10 minutes until the bottoms look golden brown.
  8. Carefully flip each stick. Lightly mist the top side again with oil spray. Return to the oven and bake for another 8–10 minutes until the second side is golden and the sticks are tender inside.
  9. Remove from the oven, taste, and add a final sprinkle of flaky salt if desired. Serve hot immediately.