Step 1

Trim the ends of the zucchini and cut in half and slice into sticks of even size.

Step 2

Line a large baking sheet with plenty of kitchen towel.

Step 3

Place the zucchini sticks on the kitchen paper and sprinkle with table salt.

Step 4

Set aside for 30 to 40 minutes to 'bleed' excess moisture.

Step 5

While the zucchini are set aside, prepare two wide, flat bowls...

Step 6

In one, mix the grated Parmesan with the polenta, paprika and garlic. set aside.

Step 7

In the other, fork-beat the egg with the olive oil. Set aside.

Step 8

When the zucchini have 'bled', dry them using more kitchen paper by either dabbing or wiping and transfer to a clean plate.

Step 9

Bin the kitchen paper and line the baking tray(s) with baking paper.

Step 10

Pre-heat the oven to 220 C/425 F/Gas 7.

Step 11

Line up the baking tray, dry coating and egg wash next to each other.

Step 12

Dip and coat the zucchini sticks in the egg, then coat in the dry mix, before arranging on the baking trays, with a small gap between each. This can be done using hands, but is less 'messy' if done using tongs (as egg combined with dry coating gets very sticky).

Step 13

Bake for 20 to 25 minutes until crisp and golden.

Step 14

Serve hot, straight away with dips or as they are.