Ingredients
The following ingredients have 3 Servings
- 2 medium zucchini
- 1/2 cup flour
- 1 cup buttermilk or 2 well beaten eggs
- 1/2 cup panko bread crumbs (I used whole wheat)
- 1/4 cup shredded Parmesan cheese
- 1 tsp salt
- 2 tsp minced fresh rosemary (or 1 tsp dried Italian herbs)
- your favorite jarred marinara sauce for dipping (or make your own fresh sauce here)
- chopped parsley
- 3 Tbsp mayonnaise
- 3 Tbsp Greek yogurt
- juice of 1 lemon
- pinch salt
Instruction
- Set oven to 425F
- Set a cooling rack over a baking tray and spray with cooking spray to prevent sticking.
- Slice the zucchini into sticks.
- Set out three small bowls. Put the flour in one. Put the buttermilk or beaten eggs into another, and put the breadcrumbs, cheese, salt and herbs into the third.
- Coat the zucchini in flour first, then immerse into the liquid mixture, making sure to completely wet it. Then coat it with the breadcrumbs, pressing them on to completely coat each stick. Place the sticks on the rack.
- Bake for 18-20 minutes until crisp and golden.
- Eat right away garnished with parsley, and serve with tomato or creamy lemon dip.
- To make the lemonnaise whisk the ingredients together until smooth.
