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Breaded Zucchini Spears


  • Small to medium zucchini, cut into wedges
  • 1-2 C. seasoned bread crumbs
  • 1 t. salt
  • 1¼ C. tapioca gel (2 t. tapioca starch + 1¼ C. cold water)
Seasoned Bread Crumbs Ingredients:
  • 2 oz. dehydrated onion or granulated onion (2 whole medium onions, about 17 oz. will dehydrate to 2 oz.)
  • 1-4 oz. bag Enjoy Life Foods Sea Salt Lentil Chips
  • ½ t. dry parsley flakes
  • 1 t. ground coriander
  • ½ t. rosemary
  • ½ t. garlic powder
  • ½ t. ground black pepper
  • ¾ t. salt


Seasoned Bread Crumbs Directions:
  1. Combine all ingredients in the bowl of a food processor, and process until uniform and fine.
  2. Store in the freezer in an airtight container until needed.
Zucchini Directions:
  1. Preheat oven to 375°.
  2. Line a pan with parchment paper or tin foil and lightly oil the surface.
  3. Sprinkle zucchini wedges with salt in a bowl and toss together.  Allow to sit for 10-15 minutes.
Tapioca Gel Directions:
  1. Combine 2 t. tapioca starch with 1¼ C. cold water and, while stirring with a whisk or wooden spoon, bring to almost a simmer in a saucepan. Remove from heat and allow to cool.
  2. Once cool, place in a shallow bowl that you can easily dip the zucchini into.
  3. With a paper towel, dry off the zucchini.
  4. In front of you, working left to right, set up the zucchini wedges, the tapioca gel, and the seasoned bread crumbs.
  5. Take a zucchini wedge with your left hand, drop it into the tapioca gel, shake it off, and place the zucchini spear in the bread crumbs.
  6. Coat entirely with bread crumbs and place on parchment or foil-lined pan.
  7. Repeat until all spears are coated. Place in oven and bake for 25-35 minutes, or until golden. Serve immediately.