WEEKDAYS 1e|12c|p

Baked Zucchini Spears

Daphne Oz
Servings: 6
30 to 60 min

Baked Zucchini Spears Recipe: It's so good, you wouldn't even know this is a low-calorie swap.

  • Ingredients
  • step-by-step directions
Baked Zucchini Spears
  • 4 medium zucchini (cut into 1/2" thick spears)
  • 2 egg whites
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • salt and freshly ground black pepper to taste
  • olive oil or olive oil cooking spray
  • 1 jar store-bought marinara sauce (warmed, to serve)
  • Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicon baking mat.
  • Blot excess moisture from zucchini spears with a clean kitchen towel or paper towel.
  • In a shallow dish, whisk the egg whites until frothy.
  • In a separate dish, whisk the together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, cayenne, seasoning with salt and pepper.
  • Dredge the spears in the egg whites and coat completely in the breadcrumb mixture. Place dredges spears in a even layer on the baking sheet, leaving space between each stick. Drizzle or spray lightly with olive oil.
  • Bake for 18-20 minutes or until golden and crisp. Serve with warm marinara sauce.
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