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A great way to use up all the excess zucchini that comes along with summer, this zucchini is coated in panko and baked to a perfect crunch.
- 1 cup panko (Japanese bread crumbs)
- 3 teaspoons Lawry’s seasoning salt (or to taste)
- 1 cup all purpose flour
- 2 eggs, beaten
- 2 medium zucchini, cut into french fry strips
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