Crispy Baked Zucchini Spears make a wonderful holiday appetizer or weeknight side dish your kids will enjoy. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.

Ingredients

• 1 Large Zucchini, washed and dried (skin left on)
• 2 Egg Whites, whipped with a fork
• 1 Cup Panko Breadcrumbs
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
•   Non-stick spray, Butter Flavored
•   Grated Parmesan Cheese
• 1/4 Cup All Natural Ranch Dressing
• 1 Tablespoon Salsa

Directions

Preheat oven to 425 degrees.

Cut ends off of zucchini.

Cut zucchini in half making two logs.

Cut each log lengthwise.

Place flat side down, and cut 5 more times creating 6 spears from each half for a total of 24 spears.

Place whipped egg whites in one bowl.

Place Panko, salt and pepper in another bowl.

Dip each zucchini spear into egg whites and then Panko covering generously.

Place spears on a cookie sheet lined with parchment paper.

Spray the spears with butter flavored non-stick spray.

Bake on the lower oven rack for 8-12 minutes until spears are brown and crispy on the outside.

Remove from oven and sprinkle with grated Parmesan cheese.

Mix Ranch dressing and salsa to form a dip.

Serve Crispy Baked Zucchini spears with dipping sauce.

Makes 24 spears.