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


  • 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


  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.

This makes a nice snack, or appetizer, finger food or even a side dish.
Adapted from

2 responses to “Baked Zucchini Spears”

  1. Angela says:

    I made these and then put them in a baking dish with tomato sauce and vegan mozzarella. Baked and the result was yummy. Thanks!

  2. Chris says:

    Hi Angela,
    Thank you for your comment. I’m glad you found them yummy. We have enjoyed these often in the summertime. I’m just planting out zucchini plants today, so they’re too young yet, but zucchini grow fast- so soon we’ll be enjoying this yummy recipe again too.

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