1/2 cup Italian seasoned or Roasted Garlic breadcrumbs
1/2 cup flour
2 TB Parmesan or Romano cheese, freshly grated
1 tsp Kosher salt ………………………...……………1 tsp garlic powder
1/2 tsp EACH: oregano * basil * rosemary ~ chopped, if fresh
3-4 medium zucchini ………………...……………….2 TB milk
Non-stick spray (olive oil is best)…………………...1 large egg
Preheat oven to 400. Line a baking sheet with foil and very lightly spray with non-stick spray.
Trim the ends from zucchini and cut the whole zucchini in half. Cut each half lengthwise; then cut 3 or 4 wedges/slices from each half (or now, quarter).
(1) Combine the flour, salt, garlic powder and herbs in a large plastic bag. Add zucchini strips and shake bag to coat them with the flour mixture.
(2) Whisk eggs and milk together in a shallow dish. Combine bread crumbs and shredded cheese in another plastic bag and set it next to the egg mixture.
(3) Dip the zucchini strips (2-4 at a time into the egg mixture) ~ make sure to coat them on all sides. Put the egg-coated pieces into the bag of crumb/cheese mixture and shake to coat completely (may need to roll some by hand in the bag, especially the last few ones).
(4) As you finish each slice, lay it on the baking sheet. When they’re all done, spray the tops lightly with nonstick spray. Bake until the coating is crisp and lightly browned and the zucchini is tender but not mushy (15-20 minutes).
If desired, you can sprinkle with a little extra salt and pepper when they come out of the oven. Serves 3-4