Print

Crispy Parmesan Roasted Zucchini Wedges

crispy Parmesan roasted zucchini wedges - featured image
Print Recipe

These crispy Parmesan roasted zucchini wedges are a simple, satisfying homemade snack featuring tender zucchini with a golden, crunchy Parmesan crust. Perfect for a quick snack or a side dish.

Ingredients

Scale
  • 3 medium zucchinis, washed and cut into 1/2-inch thick wedges
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • 3/4 teaspoon salt (sea salt or kosher salt preferred)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry the zucchinis thoroughly. Slice each zucchini into 1/2-inch thick wedges, aiming for uniform size.
  3. In a large mixing bowl, combine the grated Parmesan, garlic powder, dried Italian herbs, salt, pepper, and optional panko breadcrumbs. Stir to mix evenly.
  4. Drizzle the olive oil over the zucchini wedges and toss gently to coat.
  5. Add the zucchini wedges to the Parmesan mixture and toss or gently press so each wedge is thoroughly coated with the cheese and seasoning.
  6. Arrange the wedges in a single layer on the prepared baking sheet, spaced slightly apart to avoid overcrowding.
  7. Roast in the oven for 20 minutes. Halfway through (around 10 minutes), carefully flip the wedges using tongs or a spatula to brown evenly on both sides.
  8. Check for doneness: wedges should be golden brown with crispy edges and tender inside. Roast an additional 3-5 minutes if extra crispiness is desired, watching closely to avoid burning.
  9. Remove from oven and let cool for a few minutes to allow wedges to crisp up further. Serve warm, optionally garnished with fresh parsley or a squeeze of lemon.

Notes

Use fresh, firm zucchini for best results. Pat zucchini dry before coating to avoid sogginess. Flip wedges halfway through roasting for even crispiness. For gluten-free, omit panko or use gluten-free breadcrumbs. Vegan option: substitute Parmesan with vegan cheese or nutritional yeast. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: zucchini wedges, Parmesan, roasted zucchini, crispy zucchini, easy snack, homemade snack, healthy snack, vegetarian, gluten-free option

Find it online: https://tastytuck.com/crispy-parmesan-roasted-zucchini-wedges-recipe-easy-homemade-snack/