Tornado Zucchini Skewers

Tornado Zucchini Skewers ~ Low-Carb, Keto, Vegetarian

Ditch the potatoes and go low-carb with these cheesy, crispy Tornado Zucchini Skewers that are baked not fried, but still full of flavour!

One of the things you’ll almost always find on the TV in our house is The Food Network.  My H and I are both really into cooking shows.  Like a lot! 

I’m sure most foodies totally understand where I’m coming from.  One of my fave shows is Carnival Eats.  Some of those concoctions look deadly…some in a good way, some in a really bad way!

I love when our local carnival comes to town and all of the food trucks line the streets. I just walk up and down drooling at all the things I want to try.

One of those things is tornado potatoes aka spiralized potatoes on a stick that gets deep-fried. Oh man! I love fries and if there’s a way to eat them off a stick I’m in.

While these are super fun to indulge in a few times a year, in the carnie off-season I’ll have to substitute with a healthier version.Tornado Zucchini Skewers

Since deep-fried potatoes aren’t exactly the healthiest thing or low-carb I came up with a baked zucchini version.

I skewered the zucchini then dipped them in egg then rolled them in a mixture of almond flour, parmesan and spices.  They are baked, not fried, but pack in so much flavour and are a whole lot healthier.Tornado Zucchini Skewers - Low-Carb, Keto, Vegetarian

Tornado Zucchini Skewers
Serves 4
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  1. 2 medium zucchini (200g each)
  2. 1 egg + 2 Tbsp water
  3. 1/4 cup almond flour
  4. 1/4 cup parmesan cheese, shredded
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. S&P to taste
  8. Fresh parsley for garnish, optional
  9. 4 wooden* or metal skewers
Dipping Sauce
  1. 1/4 cup plain organic yogurt
  2. 1 tsp Frank's Buffalo Sauce
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. *If using wooden skewers, soak in water for 10 minutes.
  3. Wash and trim ends of zucchini. Cut in half, width wise.
  4. Pierce skewer through the centre of the zucchini.
  5. Place a paring knife, positioned at an angle, at one end of the zucchini. Start cutting toward the opposite end, turning the zucchini as you cut thin slices around the skewer until the whole zucchini has been sliced like a corkscrew.
  6. Gently stretch the zucchini apart on the skewer.
  7. Beat egg and water in a shallow baking dish.
  8. In another shallow baking dish or pan, mix together almond flour, parmesan, garlic powder, onion powder, and S&P.
  9. Dip zucchini in the egg wash, allow access to drip off.
  10. Roll in parmesan mixture and place on baking sheet.
  11. Bake for 25 minutes, flipping once halfway through.
  12. For the dipping sauce, mix plain yogurt with Frank's Buffalo sauce.
  13. Remove from oven and sprinkle with fresh parsley (optional).
  14. Enjoy!
Nutritional Info per serving
  1. 97 Calories, 5g Carbs, 2g Fibre, 3g Net Carbs, 6g Fat, 6g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak
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