These are not fish fingers or mozzarella sticks but the idea is similar. Instead of frying, I baked my zucchini fingers, for my own health 😉 This is a really fun and tasty way to use up all that summer squash that seems to grow like weeds in your garden. Next year, maybe only a few squash plants rather than the six we grew this summer. I never thought it could happen, but I’ve actually gotten zucchini-fatigue.

oven roasted zucchini fingers

I served these lovely treats with a tomato dipping sauce (don’t get me started on the overabundance of tomatoes from our garden plot—clearly nine plants is a bit much for two people) using the same recipe for pizza sauce found here.

oven roasted zucchini fingers

3 zucchinis cut into finger sized segments
2 cups Italian bread crumbs
Crushed red pepper
1 egg
1 egg white
2 tbsp water
½ cup parmesan cheese
1 clove garlic minced
3 tbsp minced fresh Italian parsley
Kosher salt
Black pepper

Pre heat over to 375F.

Place egg, egg white and water in a bowl, add a sprinkle of salt and whisk to combine. Set aside.

In another bowl, mix together bread crumbs, black pepper, garlic, parsley, and parmesan cheese.

Dip zucchini fingers in egg wash then roll them over bread crumb mix. Return to egg wash and roll them in breadcrumbs a second time. Repeat for remaining zucchini fingers. Lay them on a cookie tray ½ inch apart. Bake for about 20 minutes. Remove and serve with a spicy tomato dipping sauce (recipe follows).

spicy tomato dipping sauce

28oz can unseasoned peeled tomatoes, chopped with juices
1 clove garlic, minced
2 tsp tomato paste
4 tbsp extra virgin olive oil
½ tsp dried oregano
½ tsp dried basil
½ tsp black pepper
crushed red pepper to taste
1 dry chile de arbol
¼ tsp sugar
½ tsp red wine vinegar

Simmer all ingredients but vinegar and 2 tablespoons of olive oil for 35 minutes. Stir occasionally to prevent sticking. Remove from heat. Add reserved olive oil and vinegar, stir and set aside.