This is a great recipe. I think I may have added too much Italian seasoning. 1 teaspoon should be enough, I added 2. My kids were getting under my feet and eating too many nuts while I was trying to cook so I didn't let the zucchini sit in the salt as long as I should have. I'm sure they would have been even crispier if I let them sit longer. Towards the end, I decided I might try the Shake n' Bake technique, so I put a whole bunch of sticks in the container, put the lid on and shook it. BAD idea. The coating gets all wet and doesn't stick properly. Take the time to do it right. Into the egg first, then roll them by hand into the breadcrumb mixture. Okay?
2 zucchinis, cut into sticks
1 tablespoon salt
1 large egg, lightly beaten
1 cup Panko
1/3 cup grated Parmesan
1 teaspoon Italian seasoning
Sprinkle the cut zucchini with salt and let it sit in a strainer over a bowl to drain. This should take about an hour. I left mine for only half an hour and it wasn't enough.
Rinse the zucchini with cold water then set onto paper towel to dry up a little. Blot the top with more paper towel.
Preheat the oven to 425F and line a large baking sheet with parchment.
Mix the Panko, Parmesan and Italian seasoning together.
Dip the zucchini sticks into the egg (a few at a time), then coat with the breadcrumb mixture. Place onto the cookie sheet and repeat the dipping process until all the sticks are coated. Sprinkle any remaining breadcrumb mixture on top.
Bake for 12 minutes, flip the zucchini, then bake for another 12 minutes until golden and crispy.
Adapted from Moms Crazy Cooking.