Zucchini Sticks With Red Sauce

4 lb, 6 oz, Zucchini, fresh

11-12 eggs or 1 lb, 4 oz. egg whites  

15 oz. Panko bread crumbs  

8 oz. Parmesan cheese, grated  

Cut zucchini into ½" x 3" sticks. Recommend to cook in batches,

Combine zucchini and egg whites in a large bowl. Toss well. Set aside.

Combine bread crumbs and Parmesan cheese in a large bowl. Stir well. Set aside.

Coat zucchini sticks with bread crumb and Parmesan mixture. 

Place 1 qt 2¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18″ x 26″ x 1″) lightly coated with pan- release spray and lined with parchment paper.

Bake: Conventional oven: 400 °F for 35 minutes. 

Remove from oven. Set aside.

For the Red Sauce:

1/2 Tab. Canola oil  

1/3 cup Onions, fresh, diced  

1/2 cup Tomato paste, canned 

1-14 oz. can Tomatoes, diced, undrained   

1/4 cup Water 

1/8 tsp. Black pepper, ground 

1 Tab. Parsely, dried 

1/2 Tab. Garlic powder 

1/4 tsp. Basil, dried 

1/4 tsp. Oregano, dried 

1/4 tsp. Thyme, dried 

1/2 tsp. Salt 

Heat oil in a large stock pot.Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside.

Makes 25 portions of  2–3 zucchini sticks and 2 Tbsp tomato sauce.