Crispy Baked Zucchini Spears with Lemon

Serves: 6; Serving size: 3 spears

3 small zucchini (12 oz total), halved and cut in sixths lengthwise
1/4 cup fat-free Italian salad dressing
1/2 cup panko bread crumbs
1/3 cup yellow cornmeal
3/4 tsp paprika
1/4 tsp dried thyme leaves
1/2 tsp black pepper
2 Tbsp canola oil
1/4 tsp salt
2 medium lemons, cut into wedges
Canola oil cooking spray


  1. Preheat oven to 450°F.
  2. Place the zucchini pieces and salad dressing in a medium bowl. Toss gently, yet thoroughly, to coat well.
  3. 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.
  4. 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.
  5. Serve with lemon wedges to squeeze evenly over all.

Flavorful tip: Coating the baking sheet with canola cooking spray and using canola oil in the zucchini coating helps brown the spears giving crispy “fried” results in the oven.

Nutrition Information
1 Starch
1 Fat

Calories: 105
Calories from Fat: 45
Total Fat: 5 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 215 mg
Total Carbohydrate: 14 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 2 g

About City Drugs

City Drug Store is a locally owned and operated independent pharmacy that has served the Toombs County area for over 70 years. We are a very modern pharmacy with old fashioned service.
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