1 Large zucchini, cut into sticks
1 Tbsp salt
1 cup Panko bread crumbs
3/4 cup Parmesan Cheese, grated
2 Tbsp Italian Seasoning
Place the zucchini sticks into a colander that is sitting in your sink. Sprinkle the sticks with the salt and allow to sweat for one hour. After one hour, wrap them up in a paper towel or clean dish cloth and give them a gentle squeeze to get any last bit of moisture out.
Pre-heat oven to 375 F. Line a baking sheet with a silpat or parchment paper. (If you have a wire rack that fits into your baking sheet use that, this is my preferred method as it doesn’t require turning the sticks halfway through cooking.)
In a small dish, beat the egg. Combine the bread crumbs, cheese, and seasoning in a shallow dish.
One at a time, dip a zucchini stick into the beaten egg and then coat with the breadcrumb mixture. Place the zucchini stick onto the baking sheet and continue until finished. Bake for 20 minutes, turning the zucchini sticks halfway through if you are not using a wire rack.
Serve warm with ranch dressing, marinara sauce, or a nice garlic aioli.