Ingredients

The following ingredients have 3 Servings
  • 2 large zucchini
  • 1 cup flour
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes (optional - if you like a little heat)
  • 1 large egg
  • 1 cup milk (I used 2%)
  • 2 cups panko breadcrumbs (seasoned with pepper & lemon pepper)

Instruction

  • Cut your zucchini into approximately 3" pieces, about the size of your finger.
  • Put the zucchini pieces into a colander over a bowl and sprinkle with salt. Let them drain for at least an hour.
  • After the hour (or so) is up, rinse the zucchini with cool water and pat them dry with paper towel.
  • Preheat the oven to 425 degrees.
  • Line a baking sheet with foil and lightly spray with olive oil. Or use a silicone baking mat. Set aside.
  • In one bowl, combine the flour, garlic salt, onion powder & red pepper flakes. Mix to combine.
  • In another bowl, combine egg and milk. Whisk to combine.
  • In a third bowl, combine the panko and seasonings. Mix to combine.
  • Set up an assembly line - flour mix, egg mix, panko mix.
  • Dip each piece of zucchini first into the flour, then the egg, then the panko. Fully coating each piece.
  • Line the prepared zucchini pieces onto the prepared baking sheet in a single layer.
  • Bake for 10 minutes until they start to brown. Check on them and flip each one. Bake for another 10 minutes or so until golden brown and crispy.