Tornado Zucchini Recipe

Tornado Zucchini Recipe

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!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4zucchinis
  • olive oil
  • 1cupPanko breadcrumbs
  • ¼tspcayenne pepper
  • ¼tspchili powder
  • ½tspgarlic powder
  • ½tsponion powder
  • ½tspsalt
  • ½tsppepper
  • cupparmesan cheese
  • wooden skewers,or bamboo skewers
  • ranch dressing,optional, to taste


  1. Preheat the oven to 425 degrees F.

  2. Cut the ends off of the zucchini and cut it in half.

  3. Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.

  4. Hold a small knife at an angle and cut the zucchini while turning it in the desired opposite direction the tornado to go in.

  5. Spread out the tornado and drizzle with olive oil. Set aside.

  6. In a bowl, combine the panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.

  7. Sprinkle over the zucchini tornado until well-covered, and place on a baking sheet.

  8. Bake for 30 minutes, flipping halfway, or until golden brown

  9. Serve with your favorite dipping sauce.

  10. Enjoy!


  • 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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