Crispy Baked Zucchini Sticks

I used to think baked zucchini would turn out limp and sad, the way it does when you steam it in a pan. The trick here is the coating and the heat. Egg whites hold the panko and cornmeal in place, and a hot 425°F oven dries the outside while the inside stays soft and tender. Zucchini is mostly water, which is why it needs that dry, high heat to brown rather than soften into mush.

Zucchini is one of those vegetables that goes from the garden to the kitchen counter in a hurry, and that is part of its charm. Most of the zucchini in a grocery store is picked young, when the skin is thin and the seeds are small. That is why you don't need to peel it. Look for firm, heavy squash with a glossy skin. If one feels spongy or has soft spots, leave it behind.

Cornmeal is the quiet hero of the coating. It gives a sandy, almost fried crunch that panko alone can't quite manage, and it helps the sticks keep their color in the oven. If you want them even crisper, let the coated pieces sit on the rack for a few minutes before they go in. That short rest gives the coating a chance to set.

Leftovers keep in the fridge for a day or two, but they will soften. Don't microwave them. Reheat on a sheet pan in a 400°F oven for five or six minutes, and they will get close to their original crunch. They also make a nice cold snack in a lunch box, though I like them best warm.

For a light meal, I serve these alongside a green salad with lemon and olive oil. If you want something more filling, a bowl of Golden Cornmeal Parmesan Chicken Strips on the same plate makes a fun, dippable dinner with the marinara on the side. The Savory Roasted Vegetable Strata also pairs well for brunch, since both share that cheesy, herby, vegetable-forward flavor.