GETTING READY

1. Cut zucchini squash into sticks and set aside.

MAKING

2. In a gallon-sized Zip-Lock bag, place paprika, garlic powder, coarse sea salt, dried oregano, and ground black pepper. Shake the bag until well combined.

3. Place all zucchini sticks in bag and shake to coat well.

4. Set up an assembly line of 3 shallow bowls. (Each bowl must be as wide as the length of the zucchini sticks.) In the first bowl, place all-purpose flour. In the second bowl, place well-beaten eggs, and in the third place panko breadcrumbs.

5. In pot heat oil over medium flame until it reaches 350 degree F. Use a thermometer and check that the oil does not exceed 350 degree F.

6. With tongs, dip each seasoned zucchini stick into flour to coat, then in egg, and finally roll into panko breadcrumbs.

7. Place each coated stick in oil and fry a few at a time until brown on all sides.

8. Remove them from the oil and place on platter covered with paper towel.

FINALIZING

9. Sprinkle top with coarse sea salt, grated Parmesan cheese.

SERVING

10. Serve immediately with Salsa Verde and enjoy.