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Parmesan Crusted Zucchini Wedges - A Family Feast

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.

Yield: 8 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour


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


  1. Preheat oven to 375 degrees F with rack in top third of oven to help with browning.
  2. Line a sheet tray with foil and fit in a rack of the same size. Spray rack with kitchen pan spray.
  3. 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.
  4. In a large bowl, mix panko, Parmesan, salt, pepper, parsley, oregano, basil, and garlic powder.
  5. In a small bowl mix mayonnaise with olive oil.
  6. 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.
  7. 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.
  8. As you bread each piece, place on prepared sheet tray, cut side up.
  9. 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.
  10. Bake for 15 minutes, rotate pan, and bake for 15 minutes more.
  11. If not browned enough, broil for a minute or two.
  12. Serve immediately.

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© Author: Martha
Cuisine: American Method: baked