Ingredients:
1/2 cup bread crumbs (panko)
1/2 cup parmigiano reggiano grated
1 teaspoon oregano
1 pound zucchini/courgettes (sliced into sticks and pat dry)
salt and pepper to taste
1 egg (lightly beaten)
Directions:
Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
Season the zucchini with salt and pepper.
Dip the zucchini in the egg and then dredge in the bread crumb mixture.
Place the zucchini on a baking sheet in a single layer with the skin side down.
Bake in a preheated 425F oven until golden brown, about 20-25 minutes.
