Lunch: Zucchini Fries

Recipe by Lindsay Funston A light coating of panko bread crumbs and 20 minutes in the oven transforms thick slices of zucchini into everyone's favorite finger food.

Ingredients

5 large zucchini, ends trimmed and cut into thick matchsticks
1 c. flour
kosher salt
2 large eggs, beaten
1/4 c. whole milk
2 c. panko breadcrumbs
1/2 c. grated Parmesan, plus more for sprinkling
Freshly ground black pepper
Warm marinara, for dipping

Instructions

Preheat oven to 425 degrees F. Season zucchini with salt and toss in flour in a shallow bowl or plate. Whisk beaten eggs with milk in a small bowl. In another bowl, add panko and Parmesan. Working in batches, dredge each piece into flour, egg (letting excess drip off), then panko, and transfer to a baking sheet. Drizzle with olive oil, season with pepper, and garnish with Parm.
Bake until tender golden, 18 to 20 minutes. Serve with marinara.

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