Who doesn't love a french fry? This is a healthier option that is delicious and a great way to use zucchini, a vegetable that produces prolifically. Here is one answer to the question, "what shall we do with all this zucchini?"!
2 medium zucchini
1/4 cup milk
1/2 cup shredded Parmesan
1 teaspoon Italian seasoning
1/2 cup Panko (Japanese breading available in the Asian or bread section)
1 Tablespoon cornmeal
1 Teaspoon cornstarch
1 teaspoon salt
Vegetable cooking spray
Preheat oven to 425-degrees.
Cut zucchini into sticks about 3-inches long. (Each zucchini will yield about 16 "fries" depending on size. Do not cut them too thin, or they will be limp after baking.)
Whisk egg with milk until very well combined. Set aside.
Place panko in a zip lock bag and roll with a rolling pin to make it finer. Pour into a bowl and add the cheese, Italian seasoning, cornmeal, cornstarch and salt. Whisk together until well combined and pour into a pie plate.
Spray a large baking sheet (or 2) with non-stick spray. Dip the zucchini sticks into the egg mixture, then roll in the crumb mixture, pressing to make sure it adheres. Place on baking sheet, making sure the "fries" do not touch. Continue until all of the zucchini is breaded. Spray lightly all over with vegetable spray or an oil mister (this helps them brown!).
Bake 25-30 minutes or until very golden brown. Sprinkle with a little salt to taste. (You may not need any.)