I don't start my oven in the house this time of year, but these could easily be made in an outdoor roaster.

Zucchini sticks

Yield: about 3 dozen zucchini sticks

3 medium zucchini, unpeeled, cut into 3"-long sticks
1 tablespoon coarse sea salt
1 cup fine, dry bread crumbs
1/2 cup freshly grated parmesan cheese (you can use dried parmesan, too, it's also good)
1 tablespoon either pizza herbs/seasoning mix or mixed Italian herbs
2 large eggs slightly beaten
1-2 TBSP melted butter

Put zucchini sticks in a strainer/colander over a bowl; sprinkle with the sea salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the bread crumbs, parmesan, and seasoning of choice and set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with melted butter and a brush.

Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 10-12 minutes, turn over, and bake for an additional 8-10 minutes, until golden brown and crisp. Serve immediately.

** I have made these with just onion powder and oregano mixed together and that's very good, too, along with the parmesan. We discovered through our grandkids that these are also good with a Mexican flair, using dried taco seasoning mix!