Even if you missed the most important national holiday of the summer, Sneak Some Zucchini onto Your Neighbor’s Porch Night on Aug. 8, I’m guessing that, if you’re like me, you are still being bombarded—in a good way—with all kinds of squash. My pile of squash and cooking magazines collided at the same time. As I was weeding through the magazine stack, I found this recipe in July’s Cooking Light. I immediately went into the kitchen and made it. I’ll be making it again soon. I hope you like it, too.
Parmesan Zucchini Sticks
3 large zucchini (about 1 1/2 pounds)
1 cup dry bread crumbs
1/2 cup panko (Japanese bread crumbs)
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute, see note
Preheat oven to 400 degrees. Cut zucchini in half crosswise; cut each half lengthwise into eight wedges. Repeat procedure with remaining zucchini. Combine bread crumbs, panko, cheese, salt, and pepper in a shallow dish. Dip zucchini in egg substitute; dredge in bread-crumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zcchini with cooking spray. Bake at 400 degrees for 25 minutes or until golden brown. Serve immediately.
Note: I didn’t have egg substitute, so I used a whole egg, beaten slightly.