Preheat the oven to 205 °C (400 °F).
Cut the zucchini into sticks.
Prepare two deep dishes. In the first dish, beat the eggs. Salt and pepper. Pour the Haiku gluten free Panko into the second dish.
Dip the zucchini sticks into the egg mixture, then shake to remove excess. Roll them in the Panko breading until completely covered.
Place the zucchini sticks on a parchement covered cookie sheet, making sure they do not overlap. Cook in the oven for 30 to 35 minutes, turning a few times to cook evenly.
Serve with choice of sauce : ketchup, tzatziki, aïoli or other.
Recipe developed by Pratico-Pratiques