Crispy Coated Zucchini Sticks

2 large zucchini

flour, for dredging

2 eggs

1 tsp oil

1 cup cornflake crumbs

1 tsp garlic powder

1/2 tsp seasoned salt

1 tsp dried parsley

nonstick cooking spray

Wash zucchini well and slice into sticks. (You should get around 16 sticks from each zucchini; cut in half lengthwise and then widthwise. Lay cut-side down and slice each quarter into 4 sticks.) Place flour in one bowl. Whisk eggs and oil in another bowl. Mix cornflake crumbs and spices in a third bowl.

Preheat oven to 400°F (200°C).

Line a cookie sheet with parchment paper. Dredge sticks in flour, shaking off the excess. Dip zucchini  into egg mixture and then into seasoned crumb mixture, being sure to coat on all sides. Lay sticks on cookie sheet and spray with nonstick spray. Bake for 45 minutes or until zucchini is soft and coating is crispy. Turn halfway through cooking time to obtain uniform crispiness.

This recipe originally appeared in the Family First supplement of Mishpacha Magazine.