Ingredients

For the zucchini sticks

1⁄2 cup seasoned dry bread
1⁄4 cup parmesan cheese, grated
1⁄2-1 tsp garlic powder
1⁄4 tsp salt
1⁄4 tsp fresh ground black pepper
1 large egg (might use two)
3 medium zucchini, unpeeled then cut into sticks

For the feta cheese dip

1/2 cup olive oil

1/2 cup plain yogurt

3 tbsp fresh lemon juice

1 tbsp paprika

1 tsp freshly ground black pepper

0,5 Kg feta cheese, cut into small cubes 

For the tomato dip

1 can canned tomatoes with juice

5 black olives, cut in squares
1 small onion, chopped
1 lime, the juice
1⁄4 cup fresh parsley
1 tsp salt
1⁄2 tsp pepper
 

Method

For the zucchini sticks

In a bowl combine bread crumbs, parmesan cheese, garlic powder, salt and pepper. Mix well.
In another bowl, beat egg lightly. Dip the zucchini sticks into egg, then into the breadcrumb mixture. Transfer to a greased baking sheet.
Bake at 220C for about 20-25 minutes, or until lightly browned. You may turn the sticks over once halfway through baking time if desired.

For the feta cheese dip

Combine olive oil, yogurt, lemon juice, paprika, black pepper in a food processor. Pulse the mixture until smooth. Add a couple feta cubes at a time, processing between batches until the mixture until thick and smooth. Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
 

For the tomato dip

Put all the ingredients in a food processor or blender. Pulse for just a few seconds for chunky tomato dip or a bit longer for a smoother texture.