Baked Zucchini Spears
Ingredients:
3 medium zucchini
1/2 cup grated Parmesan cheese
1/4 cup seasoned breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Optional: Marinara sauce or ranch dressing for dipping
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare Zucchini:
Wash and dry the zucchini. Slice each zucchini lengthwise into quarters to create spears. If they’re large, you can cut them into six or eight spears per zucchini.
Season Zucchini:
In a bowl, toss the zucchini spears with olive oil until they are evenly coated.
Mix the Coating:
In a separate bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
Coat the Zucchini:
Roll each zucchini spear in the Parmesan mixture, pressing gently to ensure the mixture sticks to all sides. Place the coated spears on the prepared baking sheet in a single layer.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the coating is golden brown and crispy.
Serve:
Once baked, remove the zucchini spears from the oven and garnish with fresh parsley. Serve hot with marinara sauce or ranch dressing for dipping, if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal (per serving) | Servings: 4 servings