I took a brief blogging break. Not on purpose. I was cooking and baking, I just had a lot of kitchen fails. I made some peanut butter chocolate chip muffins & left them in a couple minutes too long so they weren't picture worthy.
Then I made Skinny Peanut Butter Swirl Brownies and forgot the sugar. That was an unpleasant surprise. I had to throw them away.
The other day I made spicy sweet potato fries and while they were good, they were soggy and ugly. Someday I'll remake them and take their picture.
After loving the Baked Green Bean Fries I made a couple weeks ago, I decided to redo my Baked Zucchini Sticks and combine the two recipes. These were good. I didn't mess them up. I love when food is good and good for you.
A combo of this recipe + this recipe
Serves: 2-4. I served it as a main dish. I'd say it'd serve 4 as a side dish.
1 cup flour
2 teaspoons garlic salt
1 teaspoon onion powder
1/8 teaspoon red pepper flakes (optional - if you like a little heat)
1 cup milk (I used 2%)
2 cups panko breadcrumbs - seasoned with salt, pepper & lemon pepper
Cut your zucchini into approximately 3" pieces, about the size of your finger.
Put the zucchini pieces into a colander over a bowl and sprinkle with salt. Let them drain for at least an hour.
After the hour (or so) is up, rinse the zucchini with cool water and pat them dry with paper towel.
Preheat the oven to 425 degrees.
Line a baking sheet with foil and lightly spray with olive oil. Or use a silicone baking mat. Set aside.
In one bowl, combine the flour, garlic salt, onion powder & red pepper flakes. Mix to combine.
In another bowl, combine egg and milk. Whisk to combine.
In a third bowl, combine the panko and seasonings. Mix to combine.
Set up an assembly line - flour mix, egg mix then panko mix.
Dip each piece of zucchini first into the flour, then the egg, then the panko. Fully coating each piece. I HIGHLY recommend keeping one hand dry, one hand wet. You'll be happy you did.
Line the prepared zucchini pieces onto the prepared baking sheet in a single layer.
Bake for about 10 minutes until they start to brown. Check on them and flip each one. Bake for another 10 minutes or so until golden brown and crispy.
Again, I make a simple dipping sauce of Ranch dressing mixed with Frank's Red Hot Sauce.