2 or 3 small to medium zucchini squashes cut into sticks.
salt
1 cup almond meal
1/2 cup parmesan cheese, grated
1 Tbsp mixed Italian herbs (basil, oregano, whatever you have)
1 egg

2 or 3 small to medium zucchini squashes cut into sticks. 1 cup almond meal 1/2 cup parmesan cheese, grated 1 Tbsp mixed Italian herbs (basil, oregano, whatever you have) 1 egg

Cut the zucchini and generously sprinkle with salt. Set in a colander over sink and let the moisture work its way out of the zucchini. Let sit for an hour or more and then towel dry off.

Preheat oven to 350 degrees.
Mix the dry ingredients in a bowl. Set aside.
Scramble egg in separate bowl.
Keep one hand dry and one hand ready for the egg.
Dip the sticks of the zucchini into the egg and then roll in the cheese/flour mixture one at a time. Place on greased baking sheet and turn halfway thru the baking process or use a cooling rack on top of a cookie sheet to get even crispness and not have to turn them.
Bake for about 25 minutes, or until just turning golden brown.