1 Zucchini (Spiralized) or 1 Package Spiralized Zucchini
1 cup Cornstarch
2 Beaten Eggs with 1 Tbsp water
1 Cup Panko Breadcrumbs
1/2 Cup Grated Parmesan Cheese
1 tsp Sea Salt & 1/2 tsp Ground Pepper with additional salt for sprinkling
1 Cup Cannizzaro Marinara, Vodka or Arrabbiata Sauce – warmed up.
Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper and coat with olive oil or pan spray.
Using 3 separate, shallow bowls, place cornstarch in one, beaten eggs in the second and a mixture of the panko, parmesan cheese, salt & pepper in the third.
In handful size batches, dredge the zucchini in cornstarch and shake off excess. Next, dip in the beaten egg and shake off excess. Finally, dredge in the breadcrumbs and place on the sprayed cookie sheet. Spread them out (using 2 cookie sheets if necessary) in a single layer and spray with cooking spray or olive oil spray. Sprinkle with sea salt.
Bake at 425 degrees for 10 minutes. Flip and bake for an additional 7 minutes.
Serve with Cannizzaro Marinara, Vodka or Arrabbiata Sauce to dip in.
This makes a great appetizer OR a great side dish.
Note – We found that the store-bought zucchini noodles are a bit thicker and easier to work with than the ones we spiralize ourselves.