Ingredients
Units
Scale
- 3 zucchini
- olive oil
- 3/4 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried Italian herb blend
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 425 F/218 C.
- Line a baking sheet with foil or parchment paper and set it aside.
- Trim the ends from each zucchini. Push a skewer down the middle of the zucchini lengthwise until the tip of it comes out the other end.
- Using a paring knife, cut the zucchini on a diagonal starting at one end while slowly rotating the vegetable. This is easiest to do while the zucchini is on a flat surface and your other hand is rolling the zucchini away from you while you cut. The skewer will stop the knife from cutting all the way through.
- Spread out the tornado twirls. It should be one continuous piece with a skewer down the center holding it together. Drizzle with oil.
- In a small bowl, combine the panko, garlic powder, onion powder, herb blend, salt, and pepper. Sprinkle the mixture over the zucchini to coat.
- Roast at 425 F for 30 minutes, turning over once.