Baked Zucchini Fries (Print Version)

# Ingredients:

01 - 3 medium zucchini (454g, about 1 pound).
02 - 1 cup (72g) panko breadcrumbs.
03 - 1/2 cup (40g) shredded parmesan cheese.
04 - 1/2 teaspoon garlic powder.
05 - 1/4 teaspoon onion powder.
06 - 1/2 teaspoon kosher salt.
07 - 3/4 teaspoon dried oregano.
08 - 1/2 cup (72g) all-purpose flour.
09 - 2 large eggs, whisked.
10 - 2 tablespoons dijon mustard.
11 - 2 tablespoons mayonnaise.
12 - 1 teaspoon honey.
13 - 1 teaspoon apple cider vinegar.
14 - 2 teaspoons water.
15 - 1/4 teaspoon black pepper.
16 - 1 tablespoon chopped basil.

# Instructions:

01 - Preheat to 425°F. Line baking sheet with parchment paper and place greased wire rack on top.
02 - Cut each zucchini into 12 pieces, 3-4 inches long and 1/2 to 3/4 inches wide.
03 - Place flour in one bowl, whisked eggs in another, and mix breadcrumbs with parmesan and seasonings in a third.
04 - Coat each piece in flour, then egg, then breadcrumb mixture. Place on wire rack.
05 - Bake 12-15 minutes until golden brown. Flip halfway if baking directly on pan.
06 - Combine mustard, mayonnaise, honey, vinegar, water, pepper, and basil in a bowl.

# Notes:

01 - Can use traditional breadcrumbs but will be less crunchy.
02 - Can be made gluten-free with substitutions.
03 - Stores for up to 2 days in refrigerator.

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