Who new zucchini had fingers?  This is a quick easy appetizer, after school snack or side dish that can be “spiced” to your taste.  They satisfy the crunchy “fried” craving I often have when I think of appetizers – but they are really very light and healthy too! Leftovers work well the next day too!

Ingredients

• 2 Medium Zucchini – Green or Yellow!
• 1 Egg
• 2 cups Panko Bread Crumbs – I used Chipotle flavored Bread Crumbs – very spicy. So if you are making this for kids use the plain panko crumbs!
• 1/2 cup parmasean cheese
• salt and pepper to taste

How to:

• Preheat over to 375F.
• Place egg, in a bowl  add a sprinkle of salt & pepper.
• Whisk to combine. Set aside.
• In another bowl, mix together bread crumbs, and parmesean cheese.
• Dip zucchini fingers in egg wash then roll them over bread crumb mix.
• Return to egg wash and roll them in breadcrumbs a second time.
• Lay them on a cookie tray ½ inch apart.
• Bake for about 20 minutes.
• Remove and serve with a tomato sauce or I like to use Tzatziki sauce