1 C. plain bread crumbs (homemade or storebought)
1/4 C. grated Parmesan or pecorino
1 tsp. crushed red pepper (scale back to 1/4 tsp. if you’re adverse to spice)
1/8 tsp. dried oregano
1/8 tsp. salt
Dash of pepper
2 large eggs, beaten
4-5 zucchini

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the zucchini into batons. One by one, dip the zucchini batons in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the zucchini thoroughly. Place the bread crumb covered zucchini on the baking sheet and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. Serve with a dipping sauce like roasted garlic aioli or sriracha mayo.