method

– preheat oven to 220°C

– slice the zucchinis into 5cm length and 1cm thick strips and set aside. In a medium-sized bowl, beat eggs with salt and ground black pepper

– line a baking sheet with parchment paper

– in a large plate, mix bread crumbs, grated parmesan and rosemary. Working in batches, drop some zucchini strips into the egg mixture, shake off the excess liquid before rolling them with the breadcrumb mixture, pressing gently to coat well. Line the zucchini strips in one layer onto the baking sheet. Repeat until done.

– bake until golden brown and crispy, about 20-25 minutes. Enjoy!