Description
Crispy parmesan crusted zucchini wedges deliver a mouthwatering Mediterranean-inspired appetizer that elevates simple vegetables into a crowd-pleasing delight. Seasoned with herbs and baked to golden perfection, these zesty wedges will become your new favorite quick and healthy snack.
Ingredients
Scale
Vegetables:
- 8 small to medium zucchini
Cheese and Breadcrumb Coating:
- 1 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
Seasonings and Spices:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dry parsley
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 2 tablespoons (30 milliliters) extra virgin olive oil
- Cooking/pan spray
Instructions
- Prepare the oven at 375°F and position the rack in the top third. Cover a baking sheet with foil and place a wire rack on top, then lightly coat with cooking spray to prevent sticking.
- Slice zucchini into uniform quarters, creating long, even wedges to ensure consistent cooking.
- Create a seasoning blend by mixing panko, parmesan, salt, black pepper, parsley, oregano, basil, and garlic powder in a large mixing bowl to develop a robust flavor profile.
- Whisk mayonnaise and olive oil together in a separate bowl to create a binding agent that will help the coating adhere and enhance crispiness.
- Arrange zucchini wedges cut-side up on a cutting board. Gently brush the mayo mixture across the exposed surfaces, then carefully coat each piece with the seasoned breadcrumb mixture, pressing lightly to secure the coating.
- Arrange the coated zucchini wedges cut-side up on the prepared baking rack. Lightly mist the tops with cooking spray to promote golden browning.
- Bake for 15 minutes, rotate the pan, then continue baking for another 15 minutes. For extra crispness, activate the broiler for 1-2 minutes at the end of cooking.
- Serve immediately to maintain the crisp parmesan crust and tender zucchini interior, ensuring maximum flavor and texture.
Notes
- Precision in cutting ensures even cooking, so use a sharp knife and steady hand to create uniform zucchini wedges.
- Avoid soggy results by patting zucchini dry with paper towels before coating to remove excess moisture.
- Customize the herb blend based on personal preference or dietary needs, swapping out dried herbs for fresh alternatives.
- For a gluten-free version, replace panko breadcrumbs with crushed gluten-free crackers or almond flour for a crispy coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg