Oven-Fried Zucchini Sticks

From Southern Living --these were easy to make and absolutely delicious and good for  you!! Be sure to bake them on a rack - I decided to stack them Jenga style -took the pic and then they immediately collapsed :) We ate them without the marinara even.

• 1 cup panko breadcrumbs
• 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 2 large eggs
• 3 tablespoons whole milk
• 4 small zucchini (about 1 1/2 lb. total)
• Jarred marinara sauce, warmed, for serving

Step 1

Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.

Step 2

Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.

Step 3

Whisk together eggs and milk in a third shallow dish.

Step 4

Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.

Step 5

Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.