makes 36 pieces
3 medium zucchini
approx. 1/2 cup all-purpose flour
2 large eggs, beaten
approx. 1/2-3/4 cup grated parmesan cheese
approx. 1/2-3/4 cup panko (or see hints below)
olive oil for sauteing
warm marinara sauce for dipping
Cut the ends of the zucchini off and then cut the zucchini in half lengthwise, cut each half lengthwise into thirds, and then cut all of the pieces crosswise in half.
Set up a dredging station by putting a little all-purpose flour in one shallow bowl, beating a couple of eggs in another and then combining equal parts grated parmesan cheese and panko breadcrumbs in another.
Dredge the zucchini sticks, in batches, first in the flour and then lightly in the eggs, and then finally in the breadcrumbs and cheese, placing them into a baking dish or onto a plate as you go.
Combine more cheese and breadcrumbs as you need to and then saute the sticks in batches in a large, heavy bottomed nonstick pan in a little splash of olive oil on medium to medium high heat.
Stay with them and slowly cook them evenly on all sides until they're lightly browned all around, adding a little more olive oil as you need to.
You can serve these as you go, with a little warm marinara sauce on the side, or keep them warm in a low oven and serve them all at once.
Substitute regular dried breadcrumbs for the panko breadcrumbs if you like.