Ingredients
4
4 servings
- •4 zucchinis
- •olive oil
- •1 cup panko breadcrumbs
- •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
- •skewer, wooden or bamboo, we used bamboo
- •ranch dressing, optional, to taste
Instructions
- Preheat oven to 425˚F (220˚C).
- Cut the ends off of the zucchini and cut it in half.
- Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
- 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.
- Spread out the tornado and drizzle with olive oil. Set aside.
- In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
- Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
- Bake for 30 minutes, flipping halfway, or until golden brown
- Serve with your favorite dipping sauce.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 257
- Carbohydrate: 26g
- Fat: 13g
- Fiber: 3g
- Protein: 10g
- Sugar: 5g
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