Submitted by : Carla December
1 cup panko
1 cup freshly grated parmesan
1 tsp dried oregano
1/2 tsp powdered garlic (I know, gross, but it distributes so easily!)
1/2 tsp dried thyme
Marinara if desired
- 1 1/2 lbs small zucchini and summer squash salt and pepper
- Preheat oven to 425°F.
- Slice zucchini into sticks, making sure they’ll fit in your dipping bowls.
- Dip each piece of zucchini into the egg, letting it drip off briefly before dredging in the panko mixture.
- Put coated zucchini cut-side up in a single layer on a baking