Serve with marinara sauce for a delicious side, from kosher.com
- 2 large zucchini
- flour, for dredging
- 2 eggs
- 1 tsp oil
- 1 cup corn flake crumbs
- 1 tsp garlic powder
- 1/2 tsp seasoned salt
- 1 tsp dried parsley
- Nonstick cooking spray
- Preheat oven to 400 degrees Fahrenheit.
- Wash zucchini well and slice into sticks: Cut in half lengthwise and then width-wise. Lay cut side down and slice each quarter into four sticks.
- Place flour in one bowl. Whisk eggs and oil in another bowl. Mix cornflake crumbs and spices in a third bowl. Dredge zucchini sticks in flour, shaking off the excess. Dip zucchini into egg mixture and then into seasoned crumb mixture, being sure to coat on all sides. Lay sticks on cookie sheet and spray with non-stick spray.
- Bake for 45 minutes or until zucchini is soft and coating is crispy. Turn halfway through cooking time to obtain uniform crispiness