Baked Zucchini Sticks

So, I have boards tomorrow.  And Thursday.  This week is icky.  Part 2 of the USMLE (MD licencing exams) consists of a long day of computerized multiple choice questions AND a full day of standardized patients, a practical portion.  Most of my (smarter) classmates split these up with months in between.  I decided it would be great to do them both in the same week.  I'm beginning to question my judgement.  Oh, and our three-year anniversary is on Wednesday.  I guess we'll have a lot to celebrate on Friday!

Wondering what those things in the picture are?  I ran across a version of this recipe on pinterest, and I knew I needed to try them!  We are all about sweet potato fries in this house, and I figured these would be a lower calorie yet yummy alternative!  Plus, zucchini are in season, and it's easy to find beautiful ones in your garden, the farmer's market, or even the grocery store.  They really are great...crispy on the outside, thanks to an eggwash and bread crumb crust, but tender on the inside.

What a great way to get anyone in your life to eat more veggies!  I pretty much went to town on these things, and I probably ate the equivalent of an entire zucchini.  I don't feel too bad about that, though :)

Baked Zucchini Sticks

2 large (but not baseball bat sized) zucchini
1 Tbsp salt
2 eggs, beaten
1 cup bread crumbs
1 Tbsp Italian seasoning (or freshly chopped herbs)
1/4 cup parmesan cheese
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Marinara sauce, for serving

Cut the ends off the zucchini then cut them in half (across the equator, if you will).  Cut each half into thirds the long way, then turn 90 degrees and cut into thirds again (you should have made little sticks!)  Repeat with remaining zucchini.  Put sticks in a large colander in the sink, and sprinkle on 1 Tbsp salt. Toss and let sit for 1 hour to let some of their water come out.  When done, rinse thoroughly and dry well.

Preheat oven to 375.  Make your breading station by beating eggs in one dish, and combining remaining ingredients in another dish.  Grease 2 baking sheets and have them ready too.  With you left hand, roll a few sticks in the egg mixture, then toss in bread crumbs with your right hand (one hand will be for wet, one for dry-that way you won't end up with a bread crumb mitten).  Arrange on baking sheets, spacing them out so they won't steam.

Bake for 12 minutes, then turn each stick over, and continue baking for 10-12 minutes until golden and tender on the inside.  Serve with warm marinara sauce!