Tornado Zucchini
Twirl your taste buds with this Tornado Zucchini recipe that's as fun to make as it is to eat! This veggie delight is a whirlwind of flavor, combining zucchini spirals with a crispy breadcrumb coating for a unique and tasty side dish.
Tasty Team
94% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 4 zucchinis
- olive oil
- 1 cup panko breadcrumbs (50 g)
- 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 (35 g)
- skewer, wooden or bamboo, we used bamboo
- ranch dressing, optional, to taste
Nutrition Info
- Calories 257
- Fat 13g
- Carbs 26g
- Fiber 3g
- Sugar 5g
- Protein 10g
Estimated values based on one serving size.
Preparation
- 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!
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