I spotted this recipe on the cooking blog A Year in the Kitchen. It looked like a fun, different way to serve zucchini. When I saw some nice-looking fresh zucchini at the store (not an easy feat in New England during the winter!), I knew I had to try the recipe.
I served the zucchini sticks with baked chicken parm and whole wheat pasta. They were a nice change from the salad that I usually serve with pasta dishes.
I followed the recipe exactly as written, and was very happy with the results. The breading turned out crispy and flavorful, while the zucchini was moist and tender.
2 egg whites, whipped to a foam
1 cup panko bread crumbs
1/4 cup Italian style bread crumbs
1/2 tsp. salt
1/4 tsp pepper
1 tsp. Italian seasoning
2 zucchini, chopped into 1/2 inch wide sticks
1. Preheat oven to 450.
2. Combine zucchini breading ingredients in a shallow dish.
3. Whip egg whites in a bowl until they foam.
4. Toss zucchini in the egg whites, then toss in the bread crumbs. 5. Transfer to a baking sheet.
6. Bake for about 20 minutes, until crispy and brown.