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METHOD
Start by cutting the ends of the zucchini off, then cutting the zucchini in half lengthwise. Next, cut each half lengthwise into thirds. Finally, cut all of the pieces crosswise in half.

Each medium zucchini will make 12 pieces, so use your judgment for how many pieces you want.

Next, set up a dredging station by putting a little all-purpose flour in one shallow bowl, beating a couple of eggs in another and then combining equal parts grated parmesan cheese and Panko Bread Crumbs in the third bowl.

Dredge the zucchini sticks in batches, first in the flour, then lightly in the eggs and finally in the breadcrumbs and cheese. Place them into a baking dish as you go. Combine more cheese and breadcrumbs as needed.

Next, sauté the batches of sticks in a large, heavy-bottomed, nonstick pan with a little splash of olive oil on medium to medium-high heat.

Stay with them and slowly cook them evenly on all sides until they are lightly browned all around, adding a little olive oil if needed.

HINT
You can serve these as you go with a little warm marinara sauce on the side or keep them warm in a low oven and serve them all at once.