These are really easy to make. And when that bountiful crop of zucchini hits, it is an awesome way to use it up before it goes bad.
The pictures below are of one small yellow squash and one green zucchini. Wash them and slice them into .5 inch to 1 inch matchsticks. You will need two bowls, one with whisked egg white (2 of them with and drizzle of water) and then other with breadcrumbs (season them how ever you would like).
Use one hand to coat the stick with egg white, then drop them in the bread crumbs. Use the other hand to bread crumb and place on a non-stick cookie sheet. Bake in a 350 degree oven for about 15 minutes or until the bread crumbs are browned. Enjoy!