| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 medium zucchinis
- pinches of salt
- 3/4 cup freshly grated parmesan cheese finely grated
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes optional
- 1 egg
Ingredients
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Instructions
- Pre-heat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Rinse zucchinis and trim off the ends on each. Cut each zucchini in half, lengthwise. Then, cut each of those halves in half again, and then one more time to get thinner spears. Finally, cut each of the spears in half so they're a few inches long. You should have a total of 16 spears per zucchini. Lightly season with salt. Before dipping in mixtures, be sure to dry them with a paper towel.
- In a shallow bowl, whisk an egg and set aside. In another bowl, stir together freshly grated parmesan, garlic powder and red chili flakes (optional). After, dip each zucchini spear in whisked egg and shake off any excess egg before dipping in parmesan mixture. Roll spear in the parmesan mixture and place on lined baking sheet a few inches apart from one another.
- When done, place pan in oven and bake for roughly 20 minutes, until golden brown. We usually bake for a full 20 minutes. As soon as they're done baking, remove from oven and serve immediately (best to eat while still warm). Serve with favorite dipping sauce.
Recipe Notes
Calories: 151.4kcal Carbohydrates: 5.1g Protein: 12.9g
Fat: 9.3g Saturated Fat: 4.9g Cholesterol: 91mg
Sodium: 412.1mg Fiber: 1.1g Sugar: 2.7g
Net Carbs: 4g Protein Percentage: 34%