When we made corn dogs the other day, we knew we needed something else to go along with it. As luck would have it, our garden intervened.
Intervened with an abundance of zucchini, that is. Cupboard and fridge check: flour (yes), eggs (yes), panko breadcrumbs (yes).
Melissa had the wherewithal to slice the zucchini, dredge them in flour and then egg and coat with panko. A little seasoning and some alone time in the oven yielded this:
Baked Panko-Crusted Zucchini
2 zucchini, sliced
1. Slice zucchini and prepare three stations, one with flour (and salt, pepper and garlic powder), one with beaten eggs and one with panko crumbs. Dredge slices in each station, coating well, and set on baking sheet.
2. Bake at 375 degrees for 10 to 15 minutes.