1 large egg
2 teaspoons milk
1/2 cup freshly grated Parmesan
1 cup Italian-style breadcrumbs
Vegetable oil, if frying
Peel zucchini, and slice it half. From there, cut each half into long strips, about half-inch thick, and set aside. In a bowl, add the egg and milk, and whisk together to create the egg wash. In a separate bowl, combine the Parmesan and breadcrumbs. Dip the zucchini strips in the egg wash, then the breadcrumbs.
If frying in oil, heat about 1 cup of oil to 350 and cook zucchini 2-3 minutes per side or until golden. If air frying, cooking 10-15 minutes at 400. If cooking in the oven, heat oven to 400 and cook 20-25 minutes.