Many years ago, I posted a blog titled 50 Ways to Eat Zucchini. Since then, I’ve gotten much better about my zucchini planting—I plant half as many as I used to. Of course, that still means we have too many. We’re currently giving away 5 to 10 kg of zucchini a week, eating it in every dinner and baking it into desserts.

I don’t mind having too much zucchini. It’s a versatile vegetable that can be grated into all kinds of dishes (chilli, pasta sauce, enchiladas, burgers …) or featured in beautiful slabs or rounds (zucchini and tomato tart, grilled zucchini, frittata …).

One of my favourite ways to eat zucchini is as breaded, oven fried sticks. These tasty ‘fries’ take a little work, but are well worth the effort. I fill a large jelly roll pan with them, and they vanish, even when it’s just my husband and me for dinner.

I don’t have a set recipe, but here’s an approximation of what I do:

2 small to medium sized zucchini
1 egg
1 cup bread crumbs
3/4 tsp salt
1/2 cup grated Parmesan cheese
2 tsp paprika
1/4 tsp chipotle
1/2 tsp smoked paprika
1 tsp dry oregano
small handful of fresh parsley or basil, finely chopped

Cut the zucchini into thick sticks, about the length and thickness of a finger. Whisk the egg in a small bowl. Combine all other ingredients in a separate bowl. Generously oil a large baking sheet.

Dredge each zucchini stick in the egg, then the breadcrumb mixture and set on the pan.

Bake for about 20 minutes at 200℃, until browned and cooked through.

Serve hot, with your favourite dip, if desired. We love chipotle mayonnaise with them, but they really need no further embellishment—they’re delicious as is.