Ingredients:
- 1 large zucchini, washed and dried (skin left on)
- 2 egg whites, whipped with a fork
- 1 Cup Panko bread crumbs
- 1/2 tsp. each of salt and pepper
- Non-stick spray, butter flavored
- Grated Parmesan cheese
Dipping Sauce:
- 1/4 Cup all-natural Ranch dressing
- 1 Tbsp. salsa
Directions:
- Preheat oven to 425 degrees
- Cut ends off of zucchini
- Cut zucchini in half making two logs
- Cut each log lengthwise
- Place flat side down, and cut 5 more times creating 6 spears from each half for a total of 12 spears
- Place whipped egg whites in one bowl
- Place Panko, salt and pepper in another bowl
- Dip each zucchini spear into egg whites and then Panko covering generously
- Place spears on a cookie sheet lined with parchment paper
- Spray the spears with butter flavored non-stick spray
- Bake on the lower oven rack for 8-12 minutes until spears are brown and crispy on the outside
- Remove from oven and sprinkle with grated Parmesan cheese
- Mix Ranch dressing and salsa to form a dip
- Serve Crispy Baked Zucchini spears with dipping sauce
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com
