Parmesan Zucchini Fries

Ingredients:

3 (about 340 g) small zucchinis
2 eggs
1 pinch salt
ground black pepper
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Ranch dressing for serving

Instructions:

Preheat oven to 220°C. Slice the zucchinis into 6-8 sm length by 1-1.5 sm thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.

In a big plate or container, mix the panko breadcrumbs and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.

Bake, rotating sheets and turning the zucchino fries half way through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with Ranch dressing.

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