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
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
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 144
- Fat 4g
- Carbs 22g
- Fiber 2g
- Sugar 3g
- Protein 5g
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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