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Twirly zucchini tornadoes with panko topping ready to be roasted

Roasted Zucchini

  • Author: Betty
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x


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


  1. Preheat the oven to 425 F/218 C.
  2. Line a baking sheet with foil or parchment paper and set it aside.
  3. 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.
  4. 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.
  5. Spread out the tornado twirls. It should be one continuous piece with a skewer down the center holding it together. Drizzle with oil.
  6. In a small bowl, combine the panko, garlic powder, onion powder, herb blend, salt, and pepper. Sprinkle the mixture over the zucchini to coat.
  7. Roast at 425 F for 30 minutes, turning over once.