No matter what you call them; zucchini fries or zucchini sticks these are out of the garden, baked and so good!
1 large/2 small zucchini
1 1/2 cups flour (I used gluten free chickpea flour)
1/2 teaspoon sea salt
1 1/2 cups finely shredded Parmesan or Romano cheese
2 cups bread crumbs (I used gluten free)
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4-1/2 teaspoon ground red pepper flakes
1 Tablespoon dried oregano
Place 2 cookie racks inside 2 separate baking sheets and lightly brush or spray with extra virgin olive or canola oil to coat.
In a medium bowl combine the flour and 1/2 teaspoon sea salt.
In another medium bowl beat the eggs.
In a medium/large bowl combine the cheese, bread crumbs and spices.
Cut the zucchini into roughly 3″ lengths and then into 1/4-1/3″ sticks.
Coat a handful of the zucchini sticks in the flour mixture (I usually just toss with my fingers) then coat in the beaten egg (I use a fork to flip and rotate around) and finally toss in the cheese and bread crumb mixture (I use a fork to flip and rotate around). Place the zucchini sticks on the prepared cookie racks making sure they are not touching. Continue this process until the racks in the pans are full. When the second pan is half full, preheat the oven to 450.
Bake the zucchini sticks for 15-20 minutes, until they are golden brown. I served the sticks with ketchup and an avocado cut inside the skin and filled with salmon salad.