• 3 zucchini, unpeeled and cut into 3-inch long sticks (about as thick as your finger or thumb)
• 1/2 tbsp. salt
• 1 cup Panko crumbs
• 1/2 cup Parmesan cheese, grated
• 1 tbsp. Pizza Seasoning
• olive oil spray
• 1/2 cup egg substitute; or 2 large eggs, or 3 egg whites, lightly beaten

Place the zucchini sticks in a colander over a bowl and sprinkle with the salt.  Let the zucchini drain for 1 hour; rinse and pat dry.  Just like with cucumbers in a salad a recipe often calls for salting a vegetable to draw out the moisture.  I do not feel this step is necessary, mainly due to all of that salt.  Even though  you rinse them some salt still remains.

Combine the bread crumbs, Parmesan and pizza seasoning; set aside.

Pre-heat the oven to 425 degrees.  Line a baking sheet with parchment paper and spray it with oil.

Dredge sticks a few at a time in the egg, then roll in the crumb mixture.  Place on the prepared pan and bake for 12 minutes; turn over and bake an additional 8 minutes, until golden brown and crisp.

Serve with a Sweet Onion Dip:

• 1 tbsp. butter
• 1 sweet onion (Vidalia is good), about 1/2 lb., peeled and thinly sliced
• 2 tbsp. cider vinegar
• 2 tbsp. honey
• 1 tbsp. prepared mustard
• 1 cup mayonnaise (reduced fat works well)
• salt and pepper to taste

Melt the butter in a frying pan and cook the onions until soft and they caramelize; about 15 minutes.  Try not to burn them.

When the onions have reached a nice brown color, remove and add the vinegar.  Place the onions into a small food processor.  Add the honey and mustard and blend until smooth.  Add the mayonnaise and salt and pepper to taste.  Refrigerate until ready to serve.

• 1/4 cup buttermilk
• 1/4 cup egg substitute
• 1/2 cup panko bread crumbs
• 1-1/2 tsp. taco seasoning
• 1/4 tsp. garlic powder
• zucchini, cut into 1/4-inch slices
• 1/4 cup fat-free sour cream
• 1/4 cup fat-free ranch salad dressing
• 1/4 cup of your favorite salsa

Combine the buttermilk and egg substitute in a small bowl.  In another bowl combine the bread crumbs, cheese, taco seasoning and garlic powder.  Dip zucchini in buttermilk mixture, then in the bread crumbs.

Place zucchini on teflon baking sheets or spray a sheet with cooking spray.  Bake at 400 degrees for about 20 minutes, turning once.

In a small bowl combine the sour cream, ranch dressing and salsa.

• 3 (6-8-inch) zucchini
• 1/2 cup pesto, homemade or good store-bought
• 8 tbsp. olive oil, divided
• 1/4 cup parsley, roughly chopped
• 2 large garlic cloves, chopped
• 1-1/4 cups panko bread crumbs
• 3/4 cup Parmigiano Reggiano cheese, grated
• pinch of crushed red pepper flakes
• 1 tsp. kosher salt and 1/2 tsp. ground black pepper to taste
• Maldon flakes sea salt for sprinkling (optional)

Preheat the oven to 400 degrees. Place two oven racks evenly spaced in the oven. Line 2 sheet pans with parchment paper.

Make long skinny spears by first quartering the zucchini lengthwise and then cut each quarter again in thirds.

Combine the pesto and 4 tbsp. olive oil in a shallow bowl. Process the garlic and parsley in a food processor until finely minced. Add the bread crumbs (panko), Parmigiano Reggiano, red pepper flakes, kosher salt, black pepper and remaining 4 tbsp. olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.

Dip the zucchini spears into the pesto mixture, turning to coat completely. Then add to the crumb mixture, pressing to coat. Place the sticks on the parchment lined baking sheets.

Roast for 20-30 minutes until the zucchini spears are crisp and golden brown. Sprinkle lightly with sea salt if desired.