Baked Zucchini Spears
Ingredients:
3 medium zucchinis, cut into spears
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs (optional, for extra crunch)
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Zucchini Spears:
Cut each zucchini into spears. Start by cutting each zucchini in half, then quarter each half lengthwise.
3. Season the Zucchini:
In a large bowl, toss the zucchini spears with olive oil, making sure they are coated.
In a separate small bowl, mix together Parmesan cheese, breadcrumbs (if using), garlic powder, Italian seasoning, salt, and pepper.
4. Coat the Zucchini:
Dip each zucchini spear into the Parmesan mixture, pressing lightly to help it stick.
Arrange the coated spears on the prepared baking sheet, making sure they’re spaced evenly.
5. Bake:
Bake in the preheated oven for 15-20 minutes or until the zucchini is tender and the coating is golden and crisp.
6. Serve:
Garnish with fresh parsley if desired. Serve warm, with your favorite dipping sauce, like marinara or ranch, on the side.
