Parmesan Crusted Zucchini Sticks

Super easy to make and baked  instead of fried to make them a little healthier. Great way to use up some of your Zucchini harvest. Thank you Cooking with K

3 medium zucchini, unpeeled and cut into 3" sticks
1 tablespoon salt
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1/2 cup minced pecans
1/2 cup egg white or 3 egg whites

• Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon). 
• Let zucchini drain for 1 hour or longer; rinse and pat dry.
• Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside
• Preheat oven to 400 degrees F. 
•  Place a rack in a baking sheet pan; set aside.
• Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture. 
•  Place the sticks on the prepared baking sheet.
• Bake for 12 minutes 
• Being gentle not to knock off the breading, turn over
• Bake for an additional 8 minutes, or until golden brown and crisp. 
• Salt the sticks with the remainder of the salt.
• Serve immediately with homemade ranch dressing dip.