Zucchini Fries with Parmigiano Reggiano Sauce

INGREDIENTS

• 3 Small Zucchini
• 1 Cup Panko Crumbs
• ½ Cup Grated Parmesan Cheese
• 2 Tbsp. Italian Seasoning
• 1 Tsp. Garlic Powder
• ½ Tsp. Salt
• ½ Cup Flour
• 2 Eggs
• 1 Tbsp. Water
• Botticelli Parmigiano Reggiano Pasta Sauce, for dipping

PREPARATION

1. Preheat the oven or air-fryer to 425°F and add the flour to a ziplock bag.
2. Slice the zucchini into sticks and place in the bag. Seal and shake to coat evenly.
3. In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
4. Add the eggs and water to a small bowl and whisk them together.
5. Remove the zucchini from the bag and dip them in the egg mixture then into the Panko mixture.
6. Place the zucchini on a baking sheet with parchment paper or air-fryer basket. Bake or air-fry for 10-12 minutes or until golden and crispy.
7. While the zucchini fries are baking, warm up the Tomato Parmigiano sauce in a small bowl. Dip the zucchini fries in the sauce and enjoy!