ZUCCHINI STICKS
Prepared in 30 minutes or less.

 3 large zucchini, cut into 3-inch x ½-inch sticks
1¾ cups bread crumbs
1 cup Parmigiano-Reggiano  cheese, grated
1 tsp cayenne pepper
3 tbs flat-leaf parsley, chopped
½ lemon zested
2 large eggs
¾ cup flour
Salt and fresh pepper to taste
Vegetable oil for frying

Preheat oven to 200°F.

Mix the breadcrumbs, grated cheese, red pepper, parsley and zest in a bowl.

Whip the eggs in a separate bowl and set aside.

Pour the flour into a third bowl and season with salt and pepper.

Line up the three bowls in the following orser: flour, egg, seasoned bread crumbs.

In batches, coat the zucchini sticks in the flour, then egg then bread crumbs.  Transfer to a parchment paper lined baking sheet.

Fill a deep frying pan half-full with vegetable oil and heat over high heat to 350°F on a cooking thermometer.  In batches, add the zucchini sticks and cook for 3 minutes or until golden brown.

Transfer to a paper towel lined baking sheet to drain.  Keep warm in the oven while frying the remaining zucchini batches.   Serve hot.  Serves 6.