Description

Discover the delightful crunch of Parmesan Crusted Zucchini Wedges, a healthy and flavorful side dish that will excite your palate. These oven-baked zucchini wedges are coated with a mixture of freshly grated Parmesan cheese and seasoned panko breadcrumbs, delivering a satisfying texture without the guilt of frying. Perfect for any occasion, from family dinners to casual gatherings, these crispy treats are sure to impress both kids and adults alike. Serve them alongside grilled chicken or as a snack with your favorite dipping sauce for an irresistible experience.

Ingredients

Scale

8 small to medium zucchini
1 cup panko breadcrumbs
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons dry parsley
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon garlic powder
¼ cup mayonnaise
2 tablespoons extra virgin olive oil
Cooking/pan spray

Instructions

Preheat your oven to 375°F. Prepare a baking sheet lined with foil and place a cooling rack on top.
Cut zucchini in half lengthwise and then into quarters to create wedges.
In a bowl, combine panko breadcrumbs, Parmesan cheese, salt, pepper, parsley, oregano, basil, and garlic powder.
In another bowl, mix mayonnaise with olive oil until smooth.
Brush each zucchini wedge with the mayonnaise mixture before coating in the breadcrumb mixture.
Arrange the breaded wedges on the cooling rack and lightly spray the tops with cooking spray.
Bake for 30 minutes or until golden brown and crispy; broil if needed for extra crispiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 4 wedges (100g)
Calories: 220
Sugar: 2g
Sodium: 410mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 7g
Cholesterol: 10mg

Keywords: For gluten-free options, substitute regular panko with gluten-free breadcrumbs. Feel free to experiment with different cheeses like mozzarella or cheddar for varied flavors.