Recipe: Parmesan Zucchini Fries

• 1/3 cup flour
• 1/2 tsp garlic powder
• 1/4 + 1/4 tsp Jacobsen’s Italian Sea Salt, divided
• Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil
• 3 large eggs
• 1/2 cup panko bread crumbs
• 1/2 cup Italian style bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 Tbsp Finch + Fennel Italian Seasoning
• 1/2 tsp garlic powder
• Jacobsen’s freshly ground black pepper, to taste
• 2 zucchinis, cut into 3 inch sticks

Directions

Preheat oven to 425 degrees. Drizzle Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil lightly over a baking sheet, set aside.

Prepare your dredging station with three shallow dishes. In your first dish, combine the flour, garlic powder, and 1/4 tsp Jacobsen’s Italian Sea Salt. In your second dish, whisk the eggs. In your third dish, combine both bread crumbs, Parmesan, Finch + Fennel Italian Seasoning blend, garlic powder, 1/4 tsp Jacobsen’s Italian Sea Salt, and a pinch of Jacobsen’s freshly ground black pepper. Take each zucchini stick and coat it lightly in the flour mix; then dip it into the beaten egg; followed by rolling it generously in the Parmesan breadcrumb mixture. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet. Drizzle LIGHTLY with additional Stock Market Spicy Calabrian Pesto Extra Virgin Olive Oil.

Bake zucchini sticks for about 20 minutes or so, flipping them halfway through, until golden brown and crispy. Serve hot with your favorite dipping sauce like: Stock Market Buffalo Ranch Aioli, Savannah Bee Company Honey BBQ Sauce Mustard, or Stonewall Kitchen Classic Pizza Sauce!

Enjoy!