Ingredients:

  • 1.5 lb medium zucchini (approx. 3 medium)
  • 1/2 tsp fine sea salt
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat oven to 425°F (220°C). Place a wire cooling rack inside a large rimmed baking sheet.
  2. Cut the ends off the zucchini, halve them crosswise, and then slice each half into 4-6 uniform wedges. Pat the wedges extremely dry with paper towels.
  3. Set up a dredging station with three shallow bowls. Bowl 1: Flour, salt, and a pinch of black pepper. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and smoked paprika.
  4. Dredge each zucchini stick first in the flour, shaking off excess. Dip into the beaten egg, then press firmly into the panko-parmesan mixture until fully coated.
  5. Arrange the coated sticks on the wire rack in a single layer, ensuring they do not touch to allow for maximum airflow.
  6. Bake for 20 minutes or until the coating is a deep golden brown and the zucchini is tender-crisp.