These baked breaded zucchini sticks make for a crunchy starter or side dish – serve marinara as a dipping sauce for complete kid appeal.
Yields 36 sticks
Wash zucchini well and slice into sticks. (You should get around 16 sticks from each zucchini; cut in half lengthwise and then widthwise. Lay cut-side down and slice each quarter into four sticks.)
Place flour in one bowl. Whisk eggs and oil in another bowl. Mix cornflake crumbs and spices in a third bowl. Dredge zucchini sticks in flour, shaking off the excess. Dip zucchini into egg mixture and then into seasoned crumb mixture, being sure to coat on all sides. Lay sticks on cookie sheet and spray with non-stick spray.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).