• 3 small zucchinis
  • 2 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 C panko bread crumbs
  • 1/2 C parmesan cheese – grated
  • ranch dressing for dipping


  1. Preheat oven to 425 degrees
  2. Slice the zucchinis lengthwise into quarters (spears)
  3. In a bowl, add eggs, salt and pepper – beat well
  4. Line a baking sheet with parchment paper – set aside 
  5. In a big plate or container (not a bowl), mix the panko and parmesan cheese together
  6. Working in batches, drop some zucchini strips into the beaten eggs
  7. Take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well
  8. Transfer the zucchini strip to the baking sheet
  9. Repeat the above until done
  10. Bake for 10 minutes
  11. Rotate baking sheet 
  12. Continue to bake for 10 – 15 minutes, until golden brown and crispy


  1. Serve immediately with ranch dressing