I used to make something similar to this recipe back in college, using eggplant. I think it was a Cooking Light recipe, but it was so long ago, I can’t be sure. In any event, this is probably our favorite way to eat zucchini (well, Marc’s and mine, anyway – the boys don’t eat vegetables anymore).
Mock Fried Zucchini Strips
1 lb. zucchini
1/4 cup mayonnaise
2 cups panko breadcrumbs
approximately 2 tsp of Italian seasoning (or use a mix of oregano, basil and parsley; you can also substitute 2 cups of herbed breadcrumbs for the panko and spices)
1/8 tsp salt
1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and lightly cover with cooking spray.
2. Wash the zucchini and cut the ends off. Slice lengthwise into 1/4-inch strips.
3. Crush the spices with your fingers, and combine them in a shallow dish (I like to use a pie plate) with the panko and salt.
4. Spread a very thin layer of mayonnaise on both sides of a slice of zucchini. Dredge the zucchini in the panko mixture, pressing the panko in for maximum coverage. Place the zucchini on the prepared baking sheet and repeat with the remaining zucchini.
5. Bake the zucchini for 20 minutes, turning halfway through, until golden brown. They will be crunchy and tasty – the perfect light accompaniment to your favorite spring and summer dishes.