How To Make Tornado Zucchini
A new tasty and fun take on veggies, this baked tornado zucchini is a combo of crispy, delicious, and well-seasoned spiral zucchini snack on a stick!
Serves:
Ingredients
- 4zucchinis
- olive oil
- 1cupPanko breadcrumbs
- ¼tspcayenne pepper
- ¼tspchili powder
- ½tspgarlic powder
- ½tsponion powder
- ½tspsalt
- ½tsppepper
- ⅓cupparmesan cheese
- wooden skewers,or bamboo skewers
- ranch dressing,optional, to taste
Instructions
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Preheat the oven to 425 degrees F.
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Cut the ends off of the zucchini and cut it in half.
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Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
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Hold a small knife at an angle and cut the zucchini while turning it in the desired opposite direction the tornado to go in.
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Spread out the tornado and drizzle with olive oil. Set aside.
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In a bowl, combine the panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
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Sprinkle over the zucchini tornado until well-covered, and place on a baking sheet.
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Bake for 30 minutes, flipping halfway, or until golden brown
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Serve with your favorite dipping sauce.
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Enjoy!
Nutrition
- Calories: 165.55kcal
- Fat: 7.44g
- Saturated Fat: 2.64g
- Monounsaturated Fat: 3.20g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 17.89g
- Fiber: 2.70g
- Sugar: 5.53g
- Protein: 8.40g
- Cholesterol: 8.43mg
- Sodium: 503.79mg
- Calcium: 210.75mg
- Potassium: 541.00mg
- Iron: 1.12mg
- Vitamin A: 50.19µg
- Vitamin C: 35.25mg
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