4 medium zucchinis, quartered lengthwise
1 c. panko
1/2 c. flour
1 tbsp RawSpiceBar’s Shichimi Togarashi
Salt, to taste
1. Preheat oven to 425º F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine panko, shichimi togarashi, and salt to taste. Set aside.
3. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in panko mixture, pressing to coat.
4. Place zucchini on the cooling rack that’s on the baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown. Serve immediately and enjoy!