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Export 13 ingredients for grocery delivery
Step 1
Set the oven rack to the center position. Preheat to 425°F (218ºC).
Step 2
Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly apply nonstick cooking spray or grease with vegetable oil to the rack.
Step 3
Cut each zucchini into 12 pieces, 3 to 4-inches long, ½ to ¾-inches wide. There should be about 36 pieces total.
Step 4
Mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano together in a shallow bowl. Set aside for the breading station.
Step 5
Create a breading station: 1 bowl containing flour, 1 bowl containing whisked eggs, and 1 bowl containing breadcrumb mixture.
Step 6
Dip each piece of zucchini as follows; first in the flour and shake off excess, then in the egg, and finally in the bread crumb mixture pressing down and coating each side.
Step 7
Place breaded zucchini on the wire rack once coated. Repeat with the remaining zucchini pieces.
Step 8
Bake until golden brown, 12 to 15 minutes. You do not need to flip them unless you're baking directly on the sheet tray, turn halfway through baking.
Step 9
Combine mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and basil in a small bowl.
Step 10
Serve immediately with the mustard basil dipping sauce.
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