Recipe Details

Crispy Baked Zucchini Spears with Lemon

Number of Servings: 6

Serving Size: 3 spears

Panko are flaky Japanese bread crumbs with a coarser texture than the traditional variety that give a crunchier, lighter crust. Panko and seasoning jazz up zucchini here.

Name: Amount:
zucchini (12 oz total), halved and cut in sixths lengthwise 3 small
fat-free Italian salad dressing 0.25 cup
panko bread crumbs 0.50 cup
yellow cornmeal 0.33 cup
paprika 0.75 tsp
dried thyme leaves 0.25 tsp
black pepper 0.50 tsp
canola oil 2 Tbsp
salt 0.25 tsp
medium lemons, cut into wedges 2
Canola oil cooking spray

Preheat oven to 450°F.


Place the zucchini pieces and salad dressing in a medium bowl. Toss gently, yet thoroughly, to coat well.


Combine bread crumbs, cornmeal, paprika, thyme, black pepper, and canola oil in a shallow pan, such as a pie pan. Working with five or six zucchini pieces at time, coat them with bread crumb mixture, pressing crumbs lightly with fingertips to allow bread crumbs to adhere to the zucchini.


Coat a large nonstick baking sheet with the cooking spray, arrange zucchini pieces in a single layer on the baking sheet, and bake 15 minutes or until golden. Remove from oven and sprinkle evenly with salt.


Serve with lemon wedges to squeeze evenly over all.

Nutritional Information (per serving)
Calories 105
Calories from Fat 45
Total Fat 5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 215mg
Potassium n/a
Carbohydrates 14g
Dietary Fiber 1g
Sugars 3g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch 1 Fat