Instructions:

• Preheat the oven to 425°F. Line a large, rimmed baking sheet with aluminum foil (for easier cleanup) and a baking rack. Spray with non-stick spray and set aside.
• Wash and cut the zucchini into batons.
• In a shallow bowl, lightly beat the egg and water together. Add the paprika, salt, and pepper. Mix well. In another shallow bowl, combine the seasoned Panko crumbs and Parmesan cheese. Place the flour in a large Ziploc bag.
• Take half of the zucchini fries and place them in the bag. Seal shut and shake until the zucchini is well coated. Take the zucchini fries out and dip into the egg wash, coating thoroughly, and then dredge in the Panko crumbs. Press the crumbs on to coat.
• Put the breaded zucchini fries on the baking rack, leaving space in between each one. You want the hot air to circulate around the fries to crisp them. If you have a lot of fries, you can divide them between two baking sheets.
• Place in the oven and bake for 20-22 minutes until golden and crispy.
• Serve immediately with your favorite dipping sauce. Try my Southwest Ranch Dressing, Spicy Mayo, or marinara sauce.
• Enjoy!