Parmesan Zucchini Fries
1 ½ pounds zucchini, trimmed
½ cup all purpose flour
2 tsp. Kosher salt, divided
¾ teaspoon ground black pepper, divided
3 large eggs
1 ½ cups panko or plain bread crumbs
½ cup grated parmesan
1 tablespoon chopped dill (optional)
Preheat oven to 425. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick french-fry-size sticks, about 3” long. Arrange 3 shallow wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 teaspoon salt, and one-half teaspoon pepper. In the second bowl, whisk together eggs, ½ teaspoon salt and ¼ teaspoon pepper. In the third bowl combine panko/bread crumbs, parmesan, the dill (if using), and ½ teaspoon salt. Working in batches, dip the zucchini in the fllour, shaking off excess. Transfer to egg mixture and toss until coated; let excess egg run off. Then coat zucchini in the panko mixture. Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes with one pan on each oven rack, then rotate pans and continue to bake 7-12 minutes, until coating is golden and crisp.
