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Tornado Zucchini
4.8
(73)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
4 zucchinis
olive oil
1 cup panko breadcrumbs (50 g)
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
⅓ cup parmesan cheese (35 g)
skewer, wooden or bamboo, we used bamboo
ranch dressing, optional, to taste
Nutrition Info
Calories 217
Fat 9g
Carbs 26g
Fiber 3g
Sugar 5g
Protein 8g
How to Make It
1. Step
Preheat oven to 425˚F (220˚C).
2. Step
Cut the ends off of the zucchini and cut it in half.
3. Step
Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
4. Step
Hold a small knife at an angle and cut the zucchini while turning it the opposite direction that you want the tornado to go in.
5. Step
Spread out the tornado and drizzle with olive oil. Set aside.
6. Step
In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
7. Step
Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
8. Step
Bake for 30 minutes, flipping halfway, or until golden brown
9. Step
Serve with your favorite dipping sauce.
10. Step
Enjoy!
Tags
Bake
Snacks
Appetizers
Sides
Easy
American
Oven
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