We received fresh zucchini and yellow squash in our weekly CSA share this week. I use zucchini in so many different ways, but this is one of my favorite.
I used gluten free panko but you could use regular if you would like. I also used original almond milk but you could use regular milk instead. I have mixed seasoning into the breadcrumb cheese mixture before such as Trader Joes 21 season salute and garlic salt. Cut the zucchini into fries or coins.
- a little olive oil or spray for the pan
- 2 eggs
- 2 tablespoons plain almond milk
- 2 zucchinis, cut into 4-inch sticks
- 1 cups gluten free panko bread crumbs
- ½ cup Parmesan cheese, shredded
- Himalayan Pink salt and pepper, to taste
Preheat the oven to 425 degrees.
Prepare a large sheet pan with olive oil or use the grate for a broiler pan.
Lightly beat the eggs and milk together in a medium bowl.
In a separate medium bowl, stir the panko breadcrumbs and cheese together.
Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the panko mixture.
Spread out the coated zucchini pieces onto the prepared sheet pan. I like to use broiler pan and the put the zucchini on the top so air gets under. Season generously with salt and pepper and bake for about 10 minutes. Flip the zucchini sticks over if you are not using the broiler pan and bake for another 10 minutes, or until they are golden brown.
I served them with the lemon dill yogurt sauce I had made for our salmon and it was delicious!
I am having so much fun trying new things with our weekly CSA share. I do not want anything to go to waste.