Tornado Zucchini
A tornado of spice and flavors on baked zucchini.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 4 zucchinis
- olive oil
- 1 cup panko breadcrumbs
- 1/4 tspn cayenne pepper
- 1/4 tspn chili powder
- 1/2 tspn garlic powder
- 1/2 tspn onion powder
- 1/2 tspn salt
- 1/2 tspn pepper
- 1/3 cup Parmesan cheese
- skewers
- ranch dressing optional, to taste
Instructions
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Preheat oven to 425˚F.
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Cut the ends off of the zucchini and cut it in half.
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Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
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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.
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Spread out the tornado and drizzle with olive oil. Set aside.
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In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
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Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
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Bake for 30 minutes, flipping halfway, or until golden brown
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Serve with your favorite dipping sauce.
