Crispy Golden Parmesan Crusted Zucchini Wedges Recipe

Crisp and golden, these zucchini wedges with parmesan crust offer a delightful twist on vegetable snacking.

Summer gardens burst with fresh zucchini, making this parmesan crusted zucchini wedges recipe a perfect seasonal treat.

Crunchy on the outside and tender inside, these wedges deliver a mouthwatering experience for anyone seeking a healthier alternative to traditional fries.

The blend of parmesan cheese and herbs creates an irresistible coating that transforms ordinary zucchini into an extraordinary appetizer.

Simple ingredients and quick preparation make this recipe a go-to option for busy home cooks looking to impress.

Each bite promises a satisfying crunch that will have everyone at the table reaching for more.

Serve these zucchini wedges hot and watch them disappear in moments.

FAQs

• How do I ensure the zucchini wedges are crispy?

The key is to cut zucchini uniformly, coat with mayo mixture, press breadcrumb mixture firmly, and use a wire rack while baking. Lightly spraying with cooking spray and baking at high temperature also helps achieve a crispy exterior.

• Can I use other types of cheese instead of parmesan?

Yes, you can substitute parmesan with romano, asiago, or pecorino cheese. These hard, salty cheeses will provide similar texture and flavor to the original recipe.

• What if my zucchini is too watery?

Pat the zucchini wedges dry with paper towels before coating to remove excess moisture. This prevents soggy wedges and helps the coating stick better. Cutting wedges and letting them sit for a few minutes can also help reduce water content.

• Is this recipe gluten-free?

No, the recipe uses panko breadcrumbs which contain gluten. To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute.

Why Parmesan Zucchini Wedges Are So Snackable

• Pack these zucchini wedges with vitamins and minerals from fresh vegetables while enjoying a crispy, delicious snack that doesn't feel like typical healthy eating.
• Perfect for picky eaters and vegetable skeptics, these wedges transform ordinary zucchini into an irresistible dish that even kids and adults will devour with excitement.
• Learn foolproof baking methods that guarantee crispy results every single time, with minimal kitchen skills required and easy-to-follow step-by-step instructions.
• Experiment with different herbs and spices in the coating to match your taste preferences, making this recipe versatile for multiple palates and culinary adventures.

Ingredients for Crispy Zucchini Wedges

• Zucchini: Fresh vegetable that serves as the base for this crispy appetizer or side dish.
• Panko Breadcrumbs: Light and airy Japanese-style breadcrumbs that create a crispy exterior coating.
• Parmesan Cheese: Adds a savory, salty flavor and helps create a golden brown crust.

• Salt, Black Pepper: Basic seasonings that enhance the overall flavor profile.
• Parsley, Oregano, Basil: Dried herbs that provide a classic Mediterranean herb blend.
• Garlic Powder: Adds a subtle, aromatic flavor to the breadcrumb mixture.

• Mayonnaise, Olive Oil: Helps the breadcrumb mixture adhere to the zucchini and promotes crispy browning.
• Cooking Spray: Ensures the zucchini wedges do not stick and helps achieve a golden color.

Steps to Bake Parmesan Zucchini With Crunch

Step 1: Prepare Oven and Baking Surface

Preheat the oven to 375°F.

Position the rack in the top third of the oven for optimal browning.

Line a baking sheet with foil and place a wire rack on top.

Spray the rack with cooking spray to prevent sticking.

Step 2: Slice Zucchini

Trim the zucchini ends and cut each one lengthwise into quarters, creating uniform wedges for even cooking.

Step 3: Create Crispy Coating

• Panko breadcrumbs
• Parmesan cheese
• Salt
• Black pepper
• Parsley
• Oregano
• Basil
• Garlic powder

Step 4: Make Binding Mixture

• Mayonnaise
• Olive oil

This mixture helps the coating stick and adds extra crispiness.

Step 5: Coat Zucchini Wedges

Arrange zucchini wedges cut side up on a cutting board.

Use a pastry brush to spread a thin layer of mayo mixture on the cut sides.

Hold each wedge over the breadcrumb bowl and sprinkle the coating mixture, gently pressing to adhere.

Step 6: Arrange on Baking Sheet

Place coated zucchini wedges cut side up on the prepared baking sheet.

Lightly spray the tops with cooking spray to help them turn golden brown.

Step 7: Bake to Perfection

Bake for 15 minutes, then rotate the pan and bake for another 15 minutes.

If needed, use the broiler for 1-2 minutes to achieve extra golden crispiness.

Step 8: Serve Immediately

Enjoy the zucchini wedges right out of the oven when the parmesan crust is crisp and the zucchini is tender.

Tips to Nail That Golden Wedge Finish

• Pat zucchini dry before coating to ensure the mayo mixture and breadcrumbs stick perfectly, creating a crispy exterior.
• Use a wire rack on the baking sheet to allow air circulation, keeping the zucchini wedges crunchy and avoiding moisture buildup.
• Swap herbs or add red pepper flakes for a spicy kick, or experiment with different cheese blends to match your taste preferences.
• Watch carefully during the last few minutes of baking, using the broiler sparingly to achieve a golden-brown crust without burning.
• Enjoy these zucchini wedges fresh from the oven to maintain their crisp texture and maximize the delicious parmesan crust.

How to Keep Zucchini Wedges Fresh After Baking

• Store cooled zucchini wedges in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking and maintain crispiness.
• Spread wedges on a baking sheet, bake at 375°F for 8-10 minutes until crispy and heated through. Avoid microwave to maintain original crunch.
• Arrange wedges on a tray, heat at 350°F for 5-7 minutes. Watch carefully to prevent burning and ensure even reheating.
• Warm wedges at 350°F for 3-4 minutes, shaking basket halfway through. This method helps restore original crispy texture quickly.

What to Serve With These Zucchini Snacks

• Dip into Creamy Ranch Bliss: Cool, tangy ranch dressing perfectly complements the crispy, savory zucchini wedges, offering a refreshing contrast to the parmesan's rich flavor.
• Sip Bright Sauvignon Blanc: Light, citrusy white wine cuts through the zucchini's richness, its crisp acidity enhancing the herbal notes in the parmesan crust.
• Pair with Grilled Protein: Serve alongside grilled chicken or fish to create a complete meal, where the zucchini wedges act as a crunchy, flavorful side that elevates the main protein.
• Crunch with Mediterranean Hummus: Smooth, creamy hummus provides a delightful dipping option that echoes the Mediterranean herbs in the zucchini coating, creating a harmonious flavor experience.

Ways to Spice Up Zucchini Wedges Differently

• Gluten-Free Herbed Zucchini Wedges: Replace panko breadcrumbs with gluten-free almond flour or crushed gluten-free crackers for a celiac-friendly version that maintains crispy texture.
• Vegan Nutritional Yeast Zucchini Wedges: Substitute parmesan with nutritional yeast and use vegan mayonnaise to create a plant-based alternative that delivers rich, cheesy flavor without dairy.
• Low-Carb Parmesan Crust Option: Swap panko with crushed pork rinds or ground pork panko to reduce carbohydrate content while keeping the crispy coating and savory profile.
• Mediterranean Spice Variation: Enhance the herb blend by adding za'atar, sumac, and extra dried mint to infuse the zucchini wedges with vibrant Middle Eastern-inspired seasonings.