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Dairy
Easy
40 Minutes
Diets 
Usually, we need to make a choice: healthy or indulgent. But rare dishes hit both notes, satisfying that taste for something crispy and dairy, while also being good for you. I don’t mind having a tray of this on my own for my meal. I also love these as chips. Cut your zucchini into 1⁄4-inch slices. The chips are easier to dip and coat than the sticks are. Though you can bake for as little as 15 minutes, I like these extra-crispy and golden, so I keep it in for 20 minutes. Yield: 12-20 sticks
1 large zucchini
1/4 cup Mishpacha Flour
2 eggs, lightly beaten
1/2 cup Gefen Panko Crumbs
1/2 cup Parmesan cheese
1/2 teaspoon Gefen Oregano
1/2 teaspoon salt
1/2 cup plain Greek yogurt
3 cubes Gefen Frozen Parsley
pinch of salt
1 tablespoon Heaven & Earth Lemon Juice
Preheat oven to 425 degrees Fahrenheit.
Cut zucchini in half length-wise, then width-wise. You should now have four quarters. Cut each quarter into three to five sticks, depending on the size of your zucchini.
Place flour in one shallow dish, egg in another, and combine panko, Parmesan, and spices in the third. Dip zucchini sticks in flour, then egg, then coat in crumbs. Place on a greased baking sheet.
Spray generously with cooking spray. Bake for 20 minutes, until golden and crispy.
To prepare the dip, whisk together yogurt, parsley, salt, and lemon. Serve alongside zucchini sticks.
Photo by Chana Rivky Klein
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