Baked Zucchini Spears

This is a magical recipe that makes all those zucchinis disappear – fast. You can use up those big baseball bat sized ones, or the normal size.

Baked Zucchini Spears

Yield: 16 spears

Ingredients:

  • 3 Tbs. bread crumbs
  • 2 tsp. oregano
  • 1 tsp. thyme
  • dash alt, and pepper
  • 1 Tbs. nutritional yeast
  • 1/8 tsp. garlic powder
  • 1/8 tsp. paprika
  • 2 med. zucchini
  • 2 Tbs. oil
  • Vegetable cooking spray

Directions:

  1. Combine bread crumbs with the herbs and spices in a shallow dish or soup bow; set aside.
  2. Pour the oil onto a plate.
  3. Cut each zucchini lengthwise into 4 pieces; cut each piece in half crosswise.
  4. Dredge the zucchini spears in the oil, (on each side), then dredge through the herbed bread crumbs.
  5. Place on baking sheet coated with cooking spray.
  6. Bake at 475 F / 246 C for 10 minutes or until brown and tender.
  7. Serve with a dip of your choice.
  8. I made a simple tomato salsa from a can of crushed tomatoes, Cajun seasoning, Tabasco, salt, pepper and a splash of lime juice.
  9. A zippy soy yogurt with horseradish would also be yummy.

Notes:
This makes a nice snack, or appetizer, finger food or even a side dish.
Adapted from http://www.cooks.com/