2zucchini, (2 large or 4 small), cut 24 pieces about 3-4 inches long, ½-1 inch wide
2large eggs, whisked
1/2cuppanko bread crumbs
2tablespoonsParmesan cheese, shredded
Mustard Basil Dip-
2tablespoonsspicy brown mustard
1teaspoonapple cider vinegar
INSTRUCTIONS Mustard Basil Dip
In a small bowl, combine all dip ingredients together. Set aside until ready to serve.
Preheat oven to 425°F. Line a sheet tray with parchment paper and place a metal rack on top. Lightly spray rack with nonstick cooking spray or grease with vegetable oil. Set aside.
In a medium sized bowl, mix the breadcrumbs, panko, Parmesan cheese, garlic powder, onion powder, salt, dried basil and paprika. Set aside for the breading station.
Create a breading station: 1 bowl containing the flour, 1 bowl containing the whisked eggs, and 1 bowl containing the breadcrumb mixture. Dip each piece of zucchini as follows; first in the flour and shake off excess flour, then in the egg, and in the bread crumb mixture pressing down and coating each side. Place on the metal rack once coated. Repeat with the remaining zucchini pieces.
Bake for 15-20 minutes, until golden brown. You do not need to flip the zucchini fries unless you are baking directly on the sheet tray (turn half way through baking if the metal rack is not used).
Serve immediately and enjoy with the mustard basil dipping sauce.