3/4 cup grated Parmesan cheese
2 large eggs
1/4 tsp. garlic powder
1/4 tsp. black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil but, spray well to prevent sticking). Cut zucchini in half length wise 4 times (to make 8 long sticks). Then cut the stick once crosswise, making 16 sticks from the zucchini. Prepare two shallow bowls - one with beaten eggs and one with a mixture of Parmesan cheese, garlic powder and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the Parmesan mixture, coating all sides. (Use one hand for the egg and the other for the Parmesan, to avoid getting too much egg in the Parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching. Bake for 15-20 minutes, flipping the fries and rotating the pan halfway through, until golden and crispy. Serve plain or with marinara sauce! This recipe works great with fresh green beans too!
Recipe courtesy of Chef Ellen Doerr, Personal Chef in the Sioux Falls area.