115g natural breadcrumbs
60g plain flour
2 eggs, lightly beaten
2 large courgettes
Tomato ketchup, to serve
1. Preheat the oven to 180C, fan 170C, gas 4. Place the breadcrumbs, flour and eggs into three separate bowls.
2. Cut the courgettes into batons. Lightly coat each baton in the flour, then dip into the beaten egg and finally roll in the breadcrumbs until well covered.
3. Place on a baking sheet and bake for 20 minutes until golden. Cool slightly and serve with tomato ketchup for a crispy treat or after-school snack.