Parmesan Crusted Zucchini Wedges: A Deliciously Crispy Side Dish Recipe

Parmesan Crusted Zucchini Wedges are a delightful twist on a classic vegetable dish that will have your taste buds dancing with joy. As someone who has always appreciated the versatility of zucchini, I find that this recipe not only elevates the humble vegetable but also brings a touch of gourmet flair to any meal. The crispy, golden crust made from freshly grated Parmesan cheese perfectly complements the tender, juicy interior of the zucchini, creating a harmonious blend of textures that is simply irresistible.

Historically, zucchini has been a staple in Mediterranean cuisine, celebrated for its light flavor and adaptability. This dish captures that essence while adding a rich, cheesy layer that makes it a favorite among both kids and adults alike. People love Parmesan Crusted Zucchini Wedges not just for their delicious taste, but also for their convenience; they can be whipped up in no time and served as a side dish, appetizer, or even a healthy snack. Join me as we dive into this scrumptious recipe that is sure to become a household favorite!

Ingredients:

• 4 medium zucchinis
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for a bit of heat)
• Cooking spray or olive oil for drizzling

Preparing the Zucchini

1. Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect crispy crust on the zucchini wedges. 2. While the oven is heating, wash the zucchinis thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. 3. Next, slice each zucchini in half lengthwise. Then, cut each half into wedges, aiming for about 4-6 wedges per zucchini, depending on their size. You want them to be uniform in size for even cooking. 4. Place the zucchini wedges on a clean kitchen towel or paper towels to absorb any excess moisture. This step is crucial as it helps the coating stick better and ensures a crispier finish.

Preparing the Coating

5. In a shallow bowl, crack the two large eggs and whisk them until they are well combined. This will act as the adhesive for our coating. 6. In another bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, salt, black pepper, and paprika (if using). Mix everything together until well blended. The combination of Parmesan and breadcrumbs will create a deliciously crunchy coating.

Coating the Zucchini Wedges

7. Now it’s time to coat the zucchini wedges. Take one wedge and dip it into the egg mixture, ensuring it’s fully coated. Let any excess egg drip off. 8. Next, transfer the egg-coated zucchini wedge into the breadcrumb mixture. Press down gently to ensure the breadcrumbs adhere well to the zucchini. Make sure to coat all sides evenly. 9. Place the coated zucchini wedge on a baking sheet lined with parchment paper. Repeat this process for all the zucchini wedges, making sure they are spaced out evenly on the baking sheet. This spacing is important to allow the hot air to circulate around each wedge, promoting even cooking. 10. Once all the wedges are coated, lightly spray or drizzle them with cooking spray or olive oil. This will help them achieve that golden-brown color and crispy texture.

Cooking the Zucchini Wedges

11. Place the baking sheet in the preheated oven and bake for about 20-25 minutes. Halfway through the cooking time, around the 12-13 minute mark, I like to flip the wedges over to ensure they cook evenly on both sides. 12. Keep an eye on them during the last few minutes of baking. You want them to be golden brown and crispy, so if they need a little extra time, feel free to leave them in for a few more minutes.

Serving the Parmesan Crusted Zucchini Wedges

13. Once the zucchini wedges are done baking, remove them from the oven and let them cool for a couple of minutes. This will help them firm up a bit more. 14. Serve the Parmesan crusted zucchini wedges warm. They make a fantastic appetizer, side dish, or even a healthy snack. I love pairing them with a dipping sauce like marinara, ranch, or even a spicy aioli for an extra kick. 15. If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. They can be reheated in the oven to regain their crispiness.

Tips for Perfect Parmesan Crusted Zucchini Wedges

– For an extra flavor boost, consider adding some fresh herbs like chopped parsley or basil to the breadcrumb mixture. – If you want to make this dish gluten-free, you can substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour. – Experiment with different cheeses! While Parmesan is classic, you can mix in some shredded mozzarella or cheddar for a different flavor profile. – If you’re short on time, you can prepare the zucchini wedges ahead of time and store them in the refrigerator until you’re ready to bake them. Enjoy your deliciously crispy Parmesan crusted zucchini wedges! They’re sure to be a hit with family and friends, and you might just find yourself making them

Conclusion:

In summary, these Parmesan Crusted Zucchini Wedges are an absolute must-try for anyone looking to elevate their vegetable game! The combination of crispy, cheesy goodness with the tender zucchini creates a delightful contrast that is simply irresistible. Whether you’re serving them as a side dish, a healthy snack, or even as a party appetizer, these wedges are sure to impress your family and friends. For a fun twist, consider adding some spices like garlic powder or paprika to the breadcrumb mixture for an extra kick. You could also experiment with different cheeses, such as mozzarella or cheddar, to create your own unique flavor profile. Pair these delicious wedges with a zesty marinara sauce or a creamy ranch dip for an added layer of flavor that will have everyone coming back for more. I encourage you to give this recipe a try and share your experience! I would love to hear how your Parmesan Crusted Zucchini Wedges turn out and any variations you come up with. Remember, cooking is all about creativity and having fun in the kitchen, so don’t hesitate to make it your own. Happy cooking! Print