Yum. For the first time ever, I used the salt, drain, rinse, and dry method to prep the zucchini to extract excess moisture. It made a Huge difference. I cut the (smallish) zucchini in half and then each half into 8 spears. I used half egg white, half olive oil to coat; then half parm, half panko with garlic powder, salt, and pepper. The spears were small enough to stand them up on the skin side (I always leave the skin on, that's where the good stuff is!) and I didn't have to turn them during cooking, and they only took about fifteen minutes to cook to perfection - ten minutes at 425, and five under the broiler. So delicious. Thank you!
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Yum. For the first time ever, I used the salt, drain, rinse, and dry method to prep the...