1/2 cup panko bread crumbs
1 cup grated Parmesan cheese
1 tbsp chopped rosemary leaves
salt and pepper
3 small zucchini, ends trimmed, halved lengthwise and then into 6 spears
2 tbsp olive oil
Preheat oven to 450F.
Put the eggs in a shallow bowl and beat them lightly. In a separate bowl, stir together the panko, cheese, and rosemary. Season with salt and pepper.
Working with one zucchini spear at a time, dip the spear into the beaten eggs, allowing the excess to drop off. Lay the spear in the panko, turning and pressing to coat all sides.
Arrange the spears in a single layer on a baking sheet. Drizzle the spears with the olive oil, season with salt and pepper, and bake until the zucchini is golden and crisp, and the interior is soft, about 10-15 minutes.
Optional: (you can also use 1/4 cup panko and 1/4 cup seasoned bread crumbs)