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.
