Here is a use for that zucchini that got away from you in the garden and grew too large for most zucchini dishes. Cut it in half, scoop out the seeds and continue. If you don't have a “biggie”, make something else with your smaller ones.

OVEN BAKES ZUCCHINI SPEARS
2 large zucchini peeled and seeds removed
2 tablespoons olive oil
1/2 cup bread crumbs,
or seasoned crumbs for added flavor
1/2 cup Parmesan cheese
1/2 teaspoon kosher salt

Line a baking sheet with foil. Spray foil lightly with cooking spray. Preheat oven to 425 F. Cut off ends to peeled zucchini. Cut into “fries.” Toss with olive oil making sure each piece is well coated. In small bowl combine bread crumbs, Parmesan cheese and salt. Cover the oil coated spears with the bread crumb mixture. Shake off excess crumbs. Place spears on prepared baking sheet and bake about 15 minutes or until the zucchini is crispy and golden, and is soft when tested with a fork. Serve warm with marinara sauce if desired.