Ever wonder what you are going to do with all those zucchini from your garden? Well this recipe is for you!
Crunchy, and full of flavor these zucchini fries can be served as an appetizer, an after school snack or as a side with dinner. Low fat too! Serve warm or room temperature.

What you will need:
1 tablespoon olive oil
1/4 cup panko crumbs
1/3 cup grated Asiago cheese
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon salt
2 to 3 dashes cayenne pepper
1/4 teaspoon black pepper
1 large egg
4 small green zucchini squash

How to make it:
Preheat the oven to 400 degrees.
Lightly grease a baking sheet with olive oil.
In a shallow dish, combine the panko crumbs, cheese, rosemary, cayenne, salt, pepper and mix well.
In another shallow dish lightly beat the egg.
Cut off the ends of the squash. Cut each squash in half lenghtwise. Lay the halves flat, and cut them lenghtwise again - you're making long strips. If your zucchini is really long cut your strips in half. They should be finger food size.
Dredge each strip in the egg first, then in the cheese & crumb mixture. Space them out on the baking dish (they should not touch each other or overlap).
Bake 5 to 7 minutes ( or until crisp and lightly browned).
Serve hot or at room temperature.
P.s. We have a cretain person at the Library who does NOT like zucchini. Well,  he tasted one and decided they were not bad and kept on eating!