Zucchini is in abundance right now, and this is a wonderful way to prepare them. The zucchini are coated in seasoned bread crumbs and then baked to perfection. You get tender zucchini beneath a crunchy coating, right out of the oven. The zucchini will need to sit for at least one hour before cooking, so be sure to start this recipe in advance. 
Ingredients
3 medium zucchini
1 tablespoon salt
1 cup flour
1 egg
1/4 cup milk
1 1/2 cup Italian bread crumbs
Olive oil spray
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After the zucchini has rested for at least 1 hour, rinse thoroughly to remove excess salt (it will be plenty salty), then dry thoroughly with a towel.
Preheat the oven to 425 degrees (use a convection setting, if you have it). Line a large baking sheet with parchment paper and spray with the olive oil spray.
Place the flour in one shallow bowl, whisk together the egg and milk in a second shallow bowl, and place the bread crumbs in a third shallow bowl. Line up your breading assembly line, as follows: zucchini, flour, egg mixture, bread crumbs, and then parchment-lined baking sheet.
Use the “wet hand/dry hand” technique for coating the zucchini sticks. Drop a zucchini stick into the flour with your right hand and coat thoroughly; drop the stick into the egg and coat it using your left hand; lastly, drop the stick into the bread crumbs and coat with your right hand and then place on the baking sheet. This technique should keep your hands relatively clean and make the coating process more efficient. Repeat for the remaining zucchini sticks. Spray the zucchini lightly with olive oil spray.
Bake for about 12 minutes. Remove the baking sheet from the oven and turn each zucchini stick with tongs, and then bake for an additional 15 minutes, or until they are golden brown. Serve hot and enjoy!
