![IMG_0885](http://farm7.static.flickr.com/6131/5980095202_50fc49c95e_z.jpg)
2 medium zucchini, 1 egg (I used 3 since we have GINORMOUS zuch's), seasoned bread crumbs, seasoned salt, rosemary (the recipe actually called for fresh, but we didn't have that, so I used dried).
![IMG_0886](http://farm7.static.flickr.com/6028/5980096598_47bda1f69a_z.jpg)
peel your zucchini, then
![IMG_0888](http://farm7.static.flickr.com/6025/5979539581_5e5f0f7e07_z.jpg)
slice into 'sticks'. I sliced them into 1/8ths.
next dip them in eggs
![IMG_0890](http://farm7.static.flickr.com/6125/5980106212_7ddf2fb483_z.jpg)
obviously the eggs would need to be beaten. I forgot to take a picture of the beaten eggs.
After the stick is thoroughly drenched in egg, dip it in the breadcrumbs/salt/rosemary mixture (I seasoned with salt to taste, and used about 1 T. of dried rosemary that was crushed). I just seasoned the bread crumbs to taste. And I also forgot to take a picture of it. Fire me now from food blogging. haha!
Once the sticks are dipped, place them in a greased 9x13 pan. Like so:
![IMG_0891](http://farm7.static.flickr.com/6018/5980107762_cf9e24b2ed_z.jpg)
My two large zucchini's took up two 9x13 pans.
Bake in the oven uncovered at 375 degrees for about 30 minutes. Enjoy!
![IMG_0897](http://farm7.static.flickr.com/6133/5979552309_11ba0d9da9_z.jpg)