-1/4 c. whole wheat flour
-2 T. water
-2 c. Panko breadcrumbs
-salt & pepper, generous amounts
-1 t. garlic powder
-1/2 t. cayenne pepper
-1 lb. summer squash, cut into 4-5” sticks, ¾” in thickness
Preheat oven to 425°.
Line a baking sheet with parchment paper or coat baking sheet with cooking spray.
Place the flour in a large Ziploc bag. Whisk eggs with 2 T. water in a shallow dish.
In another shallow dish, place Panko, salt, pepper, garlic powder and cayenne pepper. Mix to combine.
Place zucchini in the bag with the flour and shake until well coated. Then dip the zucchini into the egg mixture
and then into the Panko mixture, turning to coat well.
Place breaded zucchini on baking sheet. Bake 18-20 minutes, until golden brown.
Serve with your favorite dipping sauce. Enjoy!
*They’re best the first day, but to store leftovers, store
in a single layer on a plate, wrapped in a Ziploc bag.
Reheat at 375° for 5-7 minutes, until heated through.