Parmesan zucchini sticks

By Anonymous -
These were very easy, and really tasty.

from Cooking Light, July 2008

3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
Cooking spray

Preheat oven to 400°.
To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Comments

Anonymous said…
Those sound serious yummy. What's the difference between normal breadcrumbs and Japanese breadcrumbs? (asks someone who lived in Japan for over a year!!)Would it be possible to just use normal breadcrumbs for the whole thing?
8:16 AM
Anonymous said…
Panko is the stuff they coat tempura in, Kate. It's really crunchy when fried, and I'm guessing it would be crunchy when baked in the oven, too.
I was out of panko last night, though, so I just used bread crumbs for the whole thing and it was totally fine and still really good.
8:18 AM
Anonymous said…
Ah, I wondered if that might be it. I'll have to try to remember to get some next time I'm out. I love zucchini - Yum!
8:20 AM
Alissa said…
Made these last night with zucchini from our garden. They were really good. Todd even begrudgingly ate a few, and he's a self-proclaimed zucchini-hater.
9:24 AM
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