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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
8 small to medium zucchini
1 cup panko breadcrumbs
1 cup freshly grated parmesan cheese
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 extra virgin olive oil
Cooking/pan spray
Instructions
- Preheat oven to 375 degrees F with rack in top third of oven to help with browning.
- Line a sheet tray with foil and fit in a rack of the same size. Spray rack with kitchen pan spray.
- Trim ends of each squash then cut each in half the long way and each half in half the long way to yield 32 long quarters.
- In a large bowl, mix panko, Parmesan, salt, pepper, parsley, oregano, basil, and garlic powder.
- In a small bowl mix mayonnaise with olive oil.
- With all the cut zucchini quarters laying cut side up on your cutting board, use a pastry brush and brush the cut tops with the mayonnaise mixture.
- Lift each zucchini quarter one at a time and hold suspended over the breading bowl. Use your other hand to grab breading and sprinkle over the zucchini. Make sure both cut sides get covered.
- As you bread each piece, place on prepared sheet tray, cut side up.
- Once all the zucchini are breaded and on the sheet tray, spray the tops lightly with kitchen pan spray then place the pan in the oven.
- Bake for 15 minutes, rotate pan, and bake for 15 minutes more.
- If not browned enough, broil for a minute or two.
- Serve immediately.
Find it online: https://www.afamilyfeast.com/parmesan-crusted-zucchini-wedges/
