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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.
Ingredients
  • 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
Directions
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