We seem to be in a vegetable rut lately; always eating the same vegetables prepared in the same ways. So the other day I decided to try something new: breaded zucchini spears.
While the outside breading didn’t crisp up quite as much as I’d hoped, the final spears tasted great and were different from what we’d been consuming.
Everyone liked them, and, importantly, they were very easy and quick to prepare. In addition to the zucchini, there are only a few simple ingredients which you probably already have in your pantry.
If you’d like to give them a try, here is how I made them:
Grain-Free Breaded Zucchini Spears (Paleo, Gluten-Free, Dairy-Free, Vegan)
Ingredients
- 4 Zucchini, each cut into spears
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Basil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 4 tablespoons Coconut Oil, melted if not already liquid
Instructions
- Preheat oven to 425-degrees.
- Lay out zucchini spears on a parchment paper-lined baking sheet.
- Mix together the coconut oil, nutritional yeast, garlic powder, dried basil, salt, and pepper.
- Brush this mixture over the zucchini spears.
- Bake for 15 minutes, or until spears reach desired tenderness.
- Serve immediately, and enjoy.
Grain-Free Breaded Zucchini Spears
4 Zucchini, each cut into spears
2 tablespoons Nutritional Yeast
1 teaspoon Garlic Powder
1 teaspoon Dried Basil
½ teaspoon Salt
¼ teaspoon Pepper
4 tablespoons Coconut Oil, melted if not already liquid
Preheat oven to 425-degrees.
Lay out zucchini spears on a parchment paper-lined baking sheet.
Mix together the coconut oil, nutritional yeast, garlic powder, dried basil, salt, and pepper.
Brush this mixture over the zucchini spears.
Bake for 15 minutes, or until spears reach desired tenderness.
Serve immediately, and enjoy.