Sometimes, we have a couple of extra zucchini sitting around (I hope you can read the sarcasm in that!). Sniffles was also looking for ideas on using her extra zukes, so here is another option. Pre-heat oven to 425 degrees.
I had 3 or 4 slender zucchini – about 1-2 inches in diameter. Cut them into 4 inch lengths and then quarter them lengthwise.
- 1/4 c. Flour
- 2 egg whites
- 1 T. olive oil
- 1/2 c. panko or other breadcrumbs
Dredge the zucchini sticks in flour and shake off the excess. Combine egg whites and oil in a bowl. Coat the zucchini sticks in the egg mixture and then with the panko.
Spread the coated zucchini on a baking sheet and bake for approximately 20 minutes turning regularly so they brown on all sides.
They were crispy on the outside and the zucchini flesh was tender.
We had a few left over for the next day. They did not re-heat well in the microwave. I knew they wouldn’t be crispy, but the flesh turned to total mush. Next time I might try re-heating any left overs in the oven.