Zucchini Fries

Every year we have a big family BBQ for the 4th of July. Unfortunately, not everyone is in town this year and because it's in the middle of the week it messes everything up! So we decided that for our Sunday night dinner we'd do a mini 4th BBQ. Sliders and baked beans were of course on the menu, but I didn't really want fries again. And, we have an organic vegetable garden with zucchini that are about 5 feet long so I figured I'd tweak my zucchini circle recipe a little bit and make zucchini fries!!! You don't feel as guilt when you finish them all (which you will!) as you would with fries. They're a perfect summer side dish that even the kids might like!!!
P.S., now that it's Summer, it's time to amp up your serving pieces. Mason jars are adorable to use as drinking glasses!

What you'll need:
1 zucchini cut into strips
1/2 cup panko
1/4 cup grated parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. dried oregano (or any Italian seasoning blend that you have)
2 eggs

1. Preheat your oven to 425*. Line a baking sheet with parchment paper (or wax paper, same thing).
2. Set up your dredging station. In one bowl the eggs, beaten and in a second the panko, parmesan cheese, salt, pepper, and oregano.

3. Rise your zucchini and cut into strips. Dip into the eggs, let excess drip off, dip into the panko mixture and lay on the lined baking sheet.

4. Bake for about 20 minutes and serve immediately along side your favorite summer dish (sliders for us!!!)!

enjoy :)