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2/3 c. grated Parmesan cheese
1 tsp. dry ground sage
1/2 c. fine, dry, seasoned bread crumbs
1 tsp. dry rosemary leaves
2 lg. eggs
1 3/4 lb. zucchini, ends trimmed
1 tbsp. olive or salad oil
Parsley sprigs (optional)

In a bowl, mix cheese, bread crumbs, sage and rosemary; set aside.

In another bowl, beat eggs to blend. Cut zucchini in half crosswise, then lengthwise into quarters. Add zucchini sticks to egg and mix gently. Lift out 1 stick, drain briefly, then roll stick in Parmesan mixture to coat evenly. Repeat until all zucchini sticks are coated. Lay sticks slightly apart in an oiled 10x15 inch baking pan. Drizzle olive oil over zucchini.

Bake, uncovered, in a 450 degree oven until coating is well browned and crusty, about 25 minutes. Sprinkle zucchini sticks with salt to taste. Serve hot, garnished with parsley. Makes 6 servings as an appetizer or side dish.

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