Categories: Sides
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp cayenne pepper
- Kosher salt and black pepper
- 3 eggs
- 1 cup panko
- 1 1/4 cups finely grated Parmigiano-Reggiano
- 3 tbsp olive oil
- 4 small zucchini, trimmed and quartered lengthwise
- Sriracha Caesar Dressing (see recipe) or Honey-Mustard Ranch Dressing (from Cobb Salad, see recipe)
Directions
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Preheat the oven to 425.
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In a wide, shallow bowl, combine the flour, cayenne, 2 tsp salt and 1/2 tsp black pepper. In another wide, shallow bowl, whisk the eggs to combine. In a third bowl, stir together the panko, Parm and olive oil with a fork until incorporated.
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One at a time, roll the zucchini in the flour mixture. Shake off the excess, then dip in the egg, allowing the excess to drip back into the bowl. Dip in the panko coating, pressing on all sides to coat and arrange on a baking sheet.
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Bake until golden, 20 to 25 minutes. Season to taste with salt and pepper.
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Serve with one of the dressings as a dipping sauce.