In a small bowl, combine the panko, sea salt, oregano, garlic powder and crushed red pepper. Use a spoon to stir the mixture. In a separate small bowl, crack the eggs and whisk. Dip each zucchini stick in the egg mixture followed by the panko mixture and set aside on a clean plate. Repeat until all the of the zucchini sticks are coated in the panko mixture. Heat a skillet over medium heat and add the vegetable oil. Let the oil heat for 2 to 3 minutes. Add the zucchini sticks to the pan (you may need to do it in batches, as to not crowd the pan). The zucchini should sizzle once it touches the pan. Cook for 3 minutes and flip the sticks, and cook for an additional 3 minutes on each side. Once the sticks are golden brown on each side, take out of the pan and put on a plate lined with a paper towel. Make the sauce by combining the soy sauce, rice vinegar, sugar and scallions in a small bowl. Whisk together.
Recipe by Natalie Rizzo, MS, RD
