I’m sick of sauteed zucchini. I’m sick of chopping and shredding and blanching and freezing zucchini. I didn’t have all of the ingredients for zucchini casserole. I wanted something different, something that I never tried, but something easy.
I stumbled upon this recipe. It was amazing. Something just perfect and EASY. It uses a lot of zucchini AND you don’t feel terrible eating a huge amount. So, if you are looking for a little something to do with all that extra zucchini and yellow squash…
Baked Zucchini (and squash) Sticks
2 or 3 good sized (not the huge ones though) zucchini
1 egg white
1 tbsp milk
5 heaping tbsp Italian seasoned bread crumbs
3 tbsp grated Parmesan cheese
1. Cut the zucchini into 3-4 inch sticks. Preheat the oven to 450 degrees. Put a piece of aluminum foil (optional) on a baking sheet and coat well with olive oil.
2. Whisk the egg white and milk in one dish until well mixed. In a separate bowl, mix the bread crumbs, cheese, and a couple dashes of fresh pepper.
3. Dip the zucchini sticks into the egg wash and roll in the bread crumb mixture. Give each piece a good push into the mixture to really coat it and place on the cookie sheet.
4. Bake for 18-20 minutes. Serve with some seasoned marinara sauce for dipping.
See, did I not say that was easy?! If you have a dishwasher… it would be easier! Less dishes!