Crispy Baked Zucchini Spears

By Jan Pinnington 
Healthy Hands Cooking

 

 

Crispy Baked Zucchini Spears make a wonderful holiday appetizer or weeknight side dish your kids will enjoy

 

1 large zucchini, washed and dried (skin left on)

2 egg whites, whipped with a fork

1 Cup Panko bread crumbs

1/2 tsp. each of salt and pepper

Non-stick spray, butter flavored

Grated Parmesan cheese

 

Dipping Sauce:

1/4 Cup all-natural Ranch dressing

1 Tbsp. salsa

 

Directions:

1. Preheat oven to 425 degrees.
2. Cut ends off of zucchini.
3. Cut zucchini in half making two logs.
4. Cut each log lengthwise.
5. Place flat side down, and cut 5 more times creating 6 spears from each half for a total of 12 spears.
6. Place whipped egg whites in one bowl.
7. Place Panko, salt and pepper in another bowl.
8. Dip each zucchini spear into egg whites and then Panko covering generously.
9. Place spears on a cookie sheet lined with parchment paper.
10. Spray the spears with butter flavored non-stick spray.
11. Bake on the lower oven rack for 8-12 minutes until spears are brown and crispy on the outside.
12. Remove from oven and sprinkle with grated Parmesan cheese.
13. Mix Ranch dressing and salsa to form a dip.
14. Serve Crispy Baked Zucchini spears with dipping sauce.

 

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Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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