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Crispy Baked Zucchini Spears


  • 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


  1. Preheat oven to 425 degrees
  2. Cut ends off of zucchini
  3. Cut zucchini in half making two logs
  4. Cut each log lengthwise
  5. Place flat side down, and cut 5 more times creating 6 spears from each half for a total of 12 spears
  6. Place whipped egg whites in one bowl
  7. Place Panko, salt and pepper in another bowl
  8. Dip each zucchini spear into egg whites and then Panko covering generously
  9. Place spears on a cookie sheet lined with parchment paper
  10. Spray the spears with butter flavored non-stick spray
  11. Bake on the lower oven rack for 8-12 minutes until spears are brown and crispy on the outside
  12. Remove from oven and sprinkle with grated Parmesan cheese
  13. Mix Ranch dressing and salsa to form a dip
  14. 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

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