Breaded Zucchini Sticks

Sometimes it's just easier to eat your vegetables when they are hiddin'. This recipe is really easy to throw together and cooks fast. It also gives a great flavor to a kind of bland vegetable. You can use it as a quick snack or a side dish to a main meal. If you are not dairy-free you can also sprinkle some Parmesan cheese in with the breadcrumbs to give an extra tasty kick. 
  

Breaded Zucchini Sticks
(Gluten-Free, Dairy-Free)

Created by jalene

Ingredients:

• 2 zucchini
• 1/2 cup gluten-free, dairy-free breadcrumbs
• 1 egg

Directions: 

1. Preheat oven to 350 F. 
2. Wash and scrub the outside of the zucchinis. Cut each zucchini into sticks. I can typically get 18 sticks per zucchini but it depends on the size of your zucchini and the way you cut it. 
3. Place the breadcrumbs in a zip-lock bag and set aside. 
4. In a small bowl beat the egg.  Dip the sticks in the egg coating well then allow excess to drip off.  (See tip below). 
5. Place up to 3-5 sticks in the bag of breadcrumbs and shake until well coated. Then place breaded sticks onto a parchment covered cookie sheet. Be sure not to let them stick. Spray or lightly drizzle olive oil over each stick. 
6. Bake for 5-10 minutes. (Amount time will vary with different ovens and sizes of sticks.)

Makes about 36 to 54 sticks. 

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TIP from jalene:
 
To make sure your breading doesn't get clumpy you can dip your zucchini in the egg then place on a cooling rack over a drip-plate. This allows excess liquid to drip off before you shake them in your breading bag. 

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