1⁄2 cup Panko bread crumbs
2 T Parmesan cheese, freshly grated
1/2 tsp oregano
1/2 tsp basil
1⁄4 tsp garlic powder
3 medium zucchini
1/2 cup coconut milk
1 cup spaghetti sauce
1. Preheat oven to 450°F. Spray baking sheet with cooking spray.
2. Place bread crumbs, oregano, basil, cheese, and garlic powder in a Ziploc bag and shake well to combine all ingredients. Set aside.
3. Cut each zucchini in half horizontally. Then cut each half lengthwise into 8 pieces. Fill a small dish with milk. Dip each zucchini stick in water or milk, then drop into crumb mixture. Shake until zucchini stick is coated on all sides. Place on cookie sheet. Repeat with rest of sticks.
4. Bake on cookie sheet for 10 to 15 minutes or until brown and tender. Serve with warm spaghetti sauce and pasta.
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