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
2 eggs
Marinara if desired

Method :

  • 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
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