I just figured I’d better toss that out there to begin with since hubby got a super excited look on his face and exclaimed,”how are you going to get it so crunchy!”
I don’t want you to get disappointed like hubby did. In fact, I’m the only one that ate them when I made them but they weren’t done until after dinner. lol Then, no one was home for lunch the next day and I ate the rest of them. I mean, it’s veggies so it’s healthy.
Now that I seem to have done a good job of talking you out of making these, let me stress they are my new addiction. I planted a few zucchini plants last week because I am eating so much of these. They go with everything, I just change the dipping sauce.
I’m including a second picture because I’ve made them multiple times now. I am totally addicted to them!
I’ve been making homemade croutons for the last few months and it dawned on me I should be grinding them up into my own breadcrumbs also. Good grief, it takes me forever to think of things sometimes. But at least I thought of it. Now I have better flavored breadcrumbs. I’m using the ends of the bread that typically get thrown away, so I consider it free to make them.
They turned out a lot crispier with the homemade breadcrumbs. While I like the panko, it didn’t coat them as much. NOW, that also means that there isn’t as much breading so it’s a little healthier. Take your pic on how you want them to turn out.
Zucchini’s are in full force right now and I’m in heaven. I can buy them super cheaply until I see if my plants are going to produce or not. I planted them really late so it’s hit or miss.
- 2 large zucchini
- salt and pepper
- 2 eggs
- 1 cup panko bread crumbs
- 1/2 cup Italian bread crumbs
- Preheat oven to 425 degrees.
- Spray large cookie sheet with non-stick spray.
- Put all bread crumbs in a pie plate.
- In another pie plate, break 2 eggs and mix gently with a fork. Add salt and pepper.
- Cut the zucchini ends off and then cut in half length wise. Should be around 3". Then cut length-wise to create a "stick". Try to get the sticks a uniform size.
- Dip the zucchini in the egg mixture, then in the bread crumbs.
- Place on a greased cookie sheet.
- Bake 15 minutes or until the bread crumbs begin to turn brown and crispy.
- Flip the zucchini over half way through the baking process.
- Serve hot with your favorite dipping sauce.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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