If you've never used Panko crumbs, try them!
They provide the best crunch for all kinds of oven baked or deep fried dishes.
Zucchini is a mild tasting firm squash-type vegetable that's easy to grow and just one or two plants produce many pounds for breads, relishes, an addition to soups or stews, or use as a side dish. Grocery stores sell zucchini for around $2.50 or less per pound.
I grew two plants this year and besides my own use, gave several pounds away to family or friends. I recently made steak and "fries" using zucchini and this recipe makes them very crispy and crunchy!
Parmesan Zucchini Fries
1 pound of zucchini cut into french fry sticks about 3 inches long.
1/3 cup flour
1 tsp. salt, divided
1/2 tsp. black pepper, divided
2 eggs beaten with a shell of water
3/4 cups panko or plain bread crumbs
1/4 cup grated Parmesan cheese
1 tsp. Old Bay or Taco seasoning
1 Tab. chopped dill (optional)
Preheat oven to 425 degrees. Arrange oven rack in the center. Line baking sheet with parchment paper or spray the pan. Arrange 3 bowls or pie plates for coating fries. In the first, stir together flour, 1/2 tsp. salt, and 1/4 tsp. pepper. In the second bowl, whisk together eggs, water 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine Panko, Parmesan, dill (if using), and 1 tsp. Old Bay or Taco seasoning.
Wash and cut zucchini into sticks, unpeeled. Then in batches, dip into flour, shaking off excess; then dip into egg mixture until coated and drain off; then toss into Panko mixture to coat all sides.
Arrange without crowding in a single layer on prepared pan. Bake 20 - 25 minutes until Panko coating is golden and crisp. Serve with dipping sauces of choice. Serves 4-6.
Estimated cost for coating under a $1.00.