Prep time: 5 minutes
Total time: 20 minutes
Serves: 4 as a side dish

• Preheat oven to 400°F.
• Chop dill pickles very finely and mix with sour cream, dill and mayonnaise in a bowl.
• Get set up to coat zucchini in three separate bowls:
1. One bowl with flour
2. One bowl with beaten eggs
3. One bowl with breadcrumbs and Parmesan cheese mixed together
• Cut zucchini into sticks and season with salt.
• Lightly coat a few sticks at a time in the flour bowl.
• Coat the sticks in egg mix, making sure they are fully coated, but not leaving excess on them.
• Place the egg-coated sticks in the breadcrumb mix. Toss the bowl and press the zucchini sticks into the mix to make sure they are coated well. Repeat until all are done and place on a parchment paper lined baking tray.
• Bake for 8 to 10 minutes. Serve warm with the dip.