Baked Zucchini Sticks

I just picked my first three zucchini, so it's time to make my favorite snack. If you like the deep-fried zucchini sticks appetizer in restaurants, you'll love this quick and healthier version. This is best made with small, young zucchini - a good excuse to make this frequently all summer long. I use my toaster oven to avoid heating up the kitchen.

Baked Zucchini Sticks
3 - 4 small zucchini, 1 - 1½" diameter, 6 - 8" long
1 egg, beaten (or a liquid egg substitute)
fine dry breadcrumbs (add seasonings to suit your mood, my favorite is salt, pepper, and dried oregano; when Aries is cooking, he likes pepper and parmesan cheese)
your favorite dipping sauce(s)

Trim ends of zucchini and cut in half lengthwise. Cut each half lengthwise into three wedge-shaped strips. Put egg in one plate, crumbs in another. Dip the cut sides of each strip in egg and then the bread crumbs, then place side-by-side, peel-side down, on a cookie sheet or the tray for your toaster oven. Bake 400º 10-15 minutes. The zucchini should be soft and the crumb coating golden brown. Serve with your favorite dipping sauce (I like ranch dressing or salsa, Aries prefers barbeque sauce). **an added note: this summer, Aries has been cooking the crumb-covered strips on the barbecue grill - turning to brown each side. Yum! and no heating up the kitchen.