1 cup Panko

1/2 cup freshly grated Parmesan cheese

2 Tbsp Milford Spice Company’s An Evening in Tuscany

4 zucchini, quartered lengthwise

1/2 cup all-purpose flour

2 large eggs, beaten


Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a large bowl, combine Panko, Parmesan and Milford Spice Company’s An Evening in Tuscany.  Set aside.

Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place zucchini on to prepared baking sheet.

Place into oven and bake for 20-22 minutes, or until golden brown and crisp.

Serve immediately with your favorite dipping sauce. Enjoy!

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