Parmesan Pesto Zucchini Sticks

Welcome to "Pope's Plates: Generational Recipes," where I delve into my grandmother's treasured recipes, each dish holding a story and a sprinkle of nostalgia.
Ingredients:
3 medium zucchini (trimmed)
1/2 cup pesto - either homemade or store bought OR garlic aioli
8 tablespoons olive oil (divided)
1/4 cup chopped flat-leaf parsley
2 large cloves of garlic
1 1/4 cups Panko
3/4 cup Parmesan cheese
½ teaspoon Kosher salt
½ teaspoon pepper to taste
Flaked sea salt for finishing
Pinch of pepper flakes (optional)
Instructions:
Preheat oven to 400°F
Line baking sheet with parchment paper OR use a wire rack on a sheet pan
Cut zucchini lengthwise in quarters, then again in thirds making long skinny sticks
Whisk together pesto or garlic aioli and 4 tablespoons olive oil and set aside
Place parsley and garlic in a food processor until finely minced
Add Panko, Parmesan, red pepper flakes, salt and pepper
and remaining 4 tablespoons olive oil
Dip each zucchini stick in pesto or aioli to completely coat then turn in the panko mixture
Arrange in rows on the sheet pan or rack .
Roast for 20 to 30 minutes until crumbs are crisp.
Sprinkle lightly with flaked sea saltMusic used: What happens when we die by Savfk - / @savfkmusic