Baked Zucchini "Fries"

From what I understand, a common problem with CSA subscriptions and/or growing a home garden is that zucchini comes in quicker than you can eat it. Sure enough, we got a batch of golden zucchini in our second week of Plow to Porch, but since so many of the blogs I follow are also CSA subscribers, I had already starred a few zucchini recipes. I knew I would make zucchini fries the first time we had a delivery. I love bread crumbs in all varieties, but I think panko is the way to go with this recipe, as it gives the zucchini that extra crunch that makes this dish reminiscent of french fries (they definitely don't taste like fries, though!). This did take a while to make, and since my usual veggie side dishes don't involve much prep work, that was the only negative. But this was a fun, tasty recipe and I know I will make these again (and I already have, actually!).



Baked Zucchini Fries (from Le Petit Pierogi)
1 zucchini, cut into sticks
2 eggs
splash of milk (about 2 tbsp)
1/2 cup flour
3/4 cup seasoned panko breadcrumbs (I'm going to grind mine in the Magic Bullet next time for a finer consistency)
2 tbsp. grated Parmesan cheese
salt
pepper (I added some cayenne as well)
Preheat oven to 425 degrees, and line a large baking dish with foil and spray with non stick spray.Set up a breading station. On one plate, add flour. In a small bowl, whisk eggs and milk together with a fork. On another plate add panko and cheese and mix together. Season zucchini sticks with salt, pepper and cayenne.One by one, dredge zucchini sticks in flour, then dip in egg mixture, then press into panko until completely coated. Place on baking sheet side by side, until all zucchini sticks are breaded.Bake for 20 minutes until golden brown - flip after 10 minutes and serve hot.