Breaded zucchini squash

Ingredients:

Breaded zucchini

• 450 g zucchini (2-3 small or medium zucchini), cut into 1 cm thick circles.
• 0.5 cups flour
• 2 large eggs, beaten
• 2.5 cups panko breadcrumbs
• Special equipment: 2 racks, 2 rimmed baking sheets

Ranch sauce

• 0.5 cups of sour milk
• 2 tablespoons mayonnaise
• 1 tbsp. white vinegar
• 1/4 cup chopped parsley and/or dill
• 1 tbsp chopped chives
• 2 tsp garlic powder
• 2 tsp onion powder

Preparation:

1. Ranch dressing: In a small bowl, combine parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt, and 1/4 teaspoon pepper.
2. Place racks in the upper and lower thirds of the oven, and place baking sheets underneath, coat them thoroughly with cooking spray. Preheat the oven to 220°C.
3. In a large zip-lock bag, combine the flour with half of the ranch dressing. Pour the eggs into another bag; pour the panko breadcrumbs.
   
   
   Note
   
   Some panko breadcrumbs are coarser than others. Use your fingers to crush the breadcrumbs until they become finer and more uniform, which will help them coat the zucchini slices better..
4. Place about half of the sliced ​​zucchini in the bag with the flour mixture and, using your hands, shake the bag to coat them in the flour. Remove the zucchini and shake off any excess flour. Transfer them to the bag with the egg and repeat the process. Let the excess egg drip off before transferring the zucchini to the bag with the breadcrumbs; repeat until the zucchini is completely coated.
5. Place the breaded zucchini on the prepared baking sheets and spray generously with cooking spray. Repeat with the remaining zucchini slices.
6. Bake for 25-30 minutes, turning each piece halfway through on both baking sheets. The zucchini should be tender and golden brown. Serve with ranch dressing.
   
   Ranch dressing: Whisk together remaining dressing dry ranch seasoning with sour milk, mayonnaise and vinegar.