Pretzel Crusted Zucchini Sticks + Parmesan Dressing

Crush the pretzels finely - I just smash with a rolling pin into a bowl but you can use a food processor if you have harder pretzels. Stir together with breadcrumbs in a bowl.

In a second bowl, whisk the 2 eggs with a teaspoon of water and a ½ teaspoon of salt.

Set up a baking sheet at the end.

Trim the stem off of the zucchini and cut in half. Slice in half again lengthwise to create a half-circle shape. Place the cut side down and slice each of those moons into 3 strips - it will have a wedged shape. Repeat with all pieces.

Keep one hand wet and one dry. Use the wet hand to dip zucchini sticks in the egg and lift it out; place in the breadcrumbs. Use the dry hand to cover and press the crumbs firmly into the zucchini. Place on the baking sheet. Repeat until you’re done.

Drizzle the breaded sticks with olive oil and make sure there is space between the tenders. Place in the oven and bake for 7 minutes. Flip zucchini over. Bake for 4 - 5 minutes longer until soft inside and golden.

In a medium bowl, whisk together the ingredients - 1 Tablespoon mayo, 1 teaspoon dijon, 1 clove garlic (minced), 2 Tablespoons cider vinegar, 4 Tablespoons olive oil - until smooth. Add a pinch of salt and the 3 Tablespoons grated parmesan cheese. Set aside.

Wash and dry arugula. Add tomatoes (whole or halved). Add diced cucumber.

Divide salads among plates, top with warm zucchini. Drizzle with dressing to taste. Leftover tenders are amazing cold and also delicious reheated in the toaster oven.