Baked Zucchini with Parmesan Crust

Ingredients:

• 450 g zucchini (2-3 small or medium zucchini), cut into 7.6 x 0.6 cm sticks.
• 1/2 cup flour
• 2 large eggs
• 2.5 cups breadcrumbs
• 1/2 tbsp. finely grated parmesan
• Special equipment: 2 racks, 2 baking sheets with sides

Preparation:

1. Place two racks in the upper and lower thirds of the oven and preheat to 425°F (218°C). Place the racks on baking sheets and coat them with cooking spray.
2. Combine flour and 3/4 teaspoon salt in a large resealable bag. In another resealable bag, combine eggs with 3/4 teaspoon salt. In a third, combine breadcrumbs, parmesan and 3/4 tsp. salt.
3. Add about half of the zucchini sticks to the bag with flour. Shake and knead the mixture with your hands until the zucchini is coated with the mixture. Remove the sticks and shake off any excess flour. Place them in the bag with the eggs and repeat until coated. Let any excess drip off before adding to the breadcrumb mixture.
4. Repeat until completely coated. Transfer to prepared baking sheets and generously coat the breaded zucchini sticks with cooking spray. Repeat with the remaining zucchini.
5. Bake, rotating the top and bottom baking sheets about halfway through, until the zucchini is golden brown and tender, 25-30 minutes. Sprinkle with a little salt and serve warm with your favorite dips.