Parmesan Crusted Zucchini Wedges

Parmesan Crusted Zucchini Wedges are made with fresh zucchini that are cut into wedges, dipped in mayonnaise, then coated in seasoned panko breadcrumbs and Parmesan cheese.

Baked to tender perfection – this easy zucchini recipe is kid-friendly, and parent approved!

A delicious way to prepare Zucchini

You don’t have to be a kid to enjoy these Parmesan Crusted Zucchini Wedges! But – as the parent of a picky vegetable eater – I’m happy to share this easy and delicious zucchini recipe that even our daughter enjoys!

Zucchini and Parmesan cheese are a flavor match made in heaven, and it’s made even better when crunchy panko breadcrumbs get in the mix. The outside of these Parmesan Crusted Zucchini Wedges bake up light and crispy, while the inside is so tender, it is almost creamy.

This side is great with grilled steak tips or grilled chicken.

• This is another delicious way to cook with fresh garden zucchini.
• It’s simple to prepare and can bake in the oven along with the rest of dinner.
• Kids and grownups alike love this recipe!

• Zucchini – Select small to medium squash for this recipe so the wedges can be cut to a reasonable portion size.
• Panko Breadcrumbs – These are Japanese breadcrumbs that are larger and crispier than traditional breadcrumbs.
• Parmesan Cheese – For the best flavor, buy a wedge of aged Parmesan and finely shred it yourself. Bags of already shredded Parmesan sold in the specialty cheese aisle are a second choice, but never use the jarred Parmesan cheese – it just isn’t the same!
• Seasonings – Including kosher salt, black pepper, dried parsley, oregano, and basil, plus granulated garlic powder.
• Mayonnaise – Used as coating so the breadcrumbs stick to the zucchini wedges.
• Olive Oil

• You can also make this recipe with yellow summer squash.

1. Cut both ends off the zucchini and cut into quarters (or 6 pieces if your zucchini is on the larger side).
2. Make breading by mixing panko, Parmesan, herbs, and spices.
3. Mix mayonnaise with olive oil.
4. Brush all the cut tops with the mayonnaise mixture.
5. Lift each squash up and hold over the breading bowl. With your other hand, sprinkle breading over the top so that all areas are covered.
6. Place crumb-coated zucchini on the prepared sheet tray.
7. Bake for 30 minutes, rotating pan halfway through.
8. Serve immediately.

• Can I make Parmesan Crusted Baked Zucchini ahead of time?  Yes, you can assemble ahead of time and refrigerate earlier in the day. But bake just before serving for best results.
• How do I store leftovers?   Store in a covered container in the refrigerator for up to three days.
• How do I reheat leftovers? Heat in a hot oven until warmed through and crispy.
• Can I freeze?  These could be frozen before baking but not afterwards. Thaw, then bake according to recipe instructions.

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