PARMESAN ZUCCHINI STICKS 1 cup seasoned Italian breadcrumbs ½ cup grated Parmesan cheese ½ cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1 ½ pounds), cut into strips about ½ inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley In a large plastic bag, combine the breadcrumbs, Parmesan cheese, flour and salt. Dip the zucchini sticks in the eggs, then (in batches) shake them in the bag with breadcrumb/flour mixture. Fry the zucchini in 360 F oil until golden (about 3 minutes). Drain on rack and paper towels. Sprinkle with salt. Sprinkle with parsley. Serve with a Spicy Lemon Aioli Dipping Sauce (recipe below). Spicy Lemon Aioli Dipping Sauce 2 cups mayonnaise 2 tablespoons Dijon-style mustard ¼ teaspoon cayenne pepper ¼ cup lemon juice Combine and whisk all ingredients well. Store to chill in glass jar. Serve chilled with zucchini sticks. 3 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 9http://www.PIZZATODAY.COM