"Look at this one, Mom," Dustin says, lifting a leaf to reveal a zucchini the size of my first car. "Should I pick it?" he asks. "Nah. Let's just let it grow," I tell him. "Your dad could use a new canoe."
4 or 5
, or thick salad dressing for dipping - barbecue, mayonnaise, Caesar, whatever
First, prepare the pan. Pour about half of the vegetable oil onto a large baking sheet and brush it to coat the surface evenly. Set aside.
Trim the stem and blossom ends off the zucchinis – but don’t peel them. Cut them into sticks, approximately ½ in. (1 cm) thick and 3 in. (8 cm) long
In a small bowl, toss together the bread crumbs, Parmesan, garlic powder, salt and pepper. Dump this mixture into a clean plastic bag. Beat the egg in a shallow bowl or pie plate. Here comes the fun part.
Have your child dip the zucchini sticks, 1 or 2 at a time, into the beaten egg. Fish them out (fingers are fine, just don’t lick the raw egg), letting the excess drip back into the bowl. Toss the dipped sticks into the bag with the crumb mixture and shake to coat. Remove coated zukes and place them on the baking sheet. Repeat until you have used up all the zucchini sticks or crumbs or (ideally) both. Drizzle the remaining oil evenly over the breaded zucchini sticks and bake at 425°F (220°C) for 12 to 15 minutes, turning them over about halfway through the baking time. They should be nicely browned and sizzling.
Serve with an assortment of sauces or salad dressings for dipping.