Parmesan Crusted Zucchini Wedges Recipe

Zucchini has always been one of those veggies that surprises me. It’s mild, slightly sweet, and soaks up flavors like a sponge. But let’s be honest—sometimes it needs a little extra love to become truly exciting. That’s where these Parmesan Crusted Zucchini Wedges come in. They’re crispy, cheesy, and packed with herbs, turning humble zucchini into a crunchy, savory snack or side dish that even picky eaters can’t resist.

this RECIPE

I first made these on a lazy Sunday afternoon, staring at a few zucchini that were about to pass their prime. Roasting them seemed too basic, and frying? Too much work. So, I decided to coat them in a crispy, golden crust of parmesan and panko breadcrumbs. The first bite was pure bliss—a crunchy exterior giving way to tender zucchini inside, with just the right amount of salty, cheesy goodness. That day, I knew this would become a staple in my kitchen.

Zucchini’s glow-up: a little history

Zucchini, a type of summer squash, originated in Central and South America but was perfected into the variety we know today by Italian growers. The name “zucchini” actually comes from the Italian word zucchino, meaning “small squash.” Over the years, it has been a favorite in Mediterranean and American kitchens, often starring in dishes like ratatouille, fritters, and even zucchini bread. But sometimes, the best way to enjoy it is simply coated in a crispy, cheesy crust.

What you need: simple ingredients, big flavor

• Zucchini – The star of the dish. Choose firm, small to medium zucchini for the best texture. If they’re too large, they can be watery and bland.
• Panko breadcrumbs – These create that irresistibly light and crunchy coating. If you don’t have panko, you can use regular breadcrumbs, but they won’t be quite as crispy.
• Parmesan cheese – Adds a salty, umami kick that makes the crust extra flavorful. Freshly grated parmesan works best, but pre-grated will do in a pinch.
• Dried herbs (parsley, oregano, basil) – These bring an Italian-inspired flavor to the breading. Feel free to swap in fresh herbs if you have them.
• Garlic powder – Just enough to add depth without overpowering the other flavors.
• Mayonnaise & olive oil – This duo acts as the “glue” that helps the crispy coating stick to the zucchini. If you’re out of mayo, Greek yogurt can work as a substitute.
• Salt & black pepper – Essential seasonings to enhance the natural flavors.

Kitchen tools to make life easier

You won’t need anything fancy for this recipe, but a few key tools will make it effortless:

• Sheet tray & wire rack – Baking on a rack helps air circulate, ensuring that the zucchini crisps up on all sides. If you don’t have a rack, just flip them halfway through baking.
• Pastry brush – This makes it easy to apply the mayo mixture evenly, but a spoon or your fingers will work in a pinch.
• Mixing bowls – One for the breadcrumbs and another for the mayo mixture.

Step-by-step: how to make perfect zucchini wedges

1. Prep your oven and baking tray

Preheat your oven to 375°F (190°C) and position the rack in the top third of your oven—this helps with browning. Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.

2. Slice your zucchini

Trim the ends off the zucchini, then cut each one lengthwise into quarters. You should have 32 long wedges in total. The key here is uniform size so they cook evenly.

3. Mix the crispy coating

In a large bowl, combine the panko, parmesan, salt, black pepper, parsley, oregano, basil, and garlic powder. This blend is what gives these wedges their delicious crunch and flavor.

4. Make the mayo mixture

In a separate small bowl, mix together mayonnaise and olive oil. This will help the coating stick and add extra crispiness when baked.

5. Coat the zucchini

Lay the zucchini wedges cut side up on a cutting board. Using a pastry brush, spread a thin layer of the mayo mixture on the cut sides of each wedge. Then, hold each wedge over the breadcrumb bowl and sprinkle the mixture on top, pressing gently to help it adhere.

6. Arrange on the baking sheet

Place each coated zucchini wedge cut side up on the prepared baking sheet. Once they’re all arranged, lightly spray the tops with cooking spray—this helps them turn golden brown.

7. Bake to crispy perfection

Bake for 15 minutes, then rotate the pan and bake for another 15 minutes. If they’re not quite golden and crispy enough, switch on the broiler for 1-2 minutes at the end.

8. Serve immediately

These are best enjoyed right out of the oven, while the parmesan crust is still crisp and the zucchini is tender.

Mix it up: variations and tweaks

• Spicy kick – Add a teaspoon of red pepper flakes or cayenne to the breadcrumb mix.
• Gluten-free option – Swap panko for gluten-free breadcrumbs or crushed pork rinds for extra crunch.
• Dairy-free version – Use nutritional yeast instead of parmesan for a cheesy flavor without the dairy.
• Air fryer method – Cook at 375°F for 12-15 minutes, shaking the basket halfway through.
• Lemon zest boost – Grate some fresh lemon zest into the breadcrumb mix for a citrusy twist.

How to serve these crispy zucchini wedges

These crunchy wedges are delicious on their own, but here are a few fun ways to serve them:

• Dipping sauces – Marinara, ranch, garlic aioli, or even tzatziki work beautifully.
• Side dish – Pair with grilled chicken, steak, or a pasta dish for a well-rounded meal.
• Appetizer – Serve on a platter with toothpicks for easy snacking at a party.

Drinks that pair beautifully

For drinks, I love keeping it simple:

• White wine – A crisp Sauvignon Blanc or Pinot Grigio balances the cheesy, herby flavors.
• Beer – A light pilsner or wheat beer complements the crunch.
• Mocktail option – Sparkling water with a squeeze of lemon keeps it refreshing.

Storing and reheating leftovers

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. To reheat:

• Oven method – Bake at 375°F for 5-7 minutes to keep them crispy.
• Air fryer – Heat at 350°F for 3-4 minutes.
• Microwave – Not recommended (they’ll turn soggy).

FAQs

1. Can I make these ahead of time?
Yes! You can coat the zucchini and refrigerate them for a few hours before baking.

2. What if I don’t have panko?
Regular breadcrumbs will work, but they won’t be as crispy. Crushed cornflakes or even crushed crackers can be a fun alternative.

3. Can I use yellow squash instead?
Absolutely! Yellow squash has a similar texture and mild flavor, making it a perfect swap.

4. How do I make these in an air fryer?
Cook at 375°F for 12-15 minutes, shaking halfway through.

5. What can I serve these with?
They’re great with grilled meats, pasta, or even tossed into a salad for a crunchy topping.

These Parmesan Crusted Zucchini Wedges are proof that simple ingredients can make magic happen. Try them out and let me know how you customize yours!

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