Go Back

Baked Parmesan Zucchini Wedges

A quick and savory low-carb snack or side dish featuring zucchini spears coated in a seasoned parmesan and breadcrumb crust, baked until beautifully golden.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini, washed and dried
  • 2 large eggs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup plain or panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Method
 

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with a piece of parchment paper to prevent sticking.
  2. Cut the Zucchini: Trim off the ends of the zucchini. Cut each zucchini in half crosswise, then slice each half lengthwise into 4 to 6 even wedges or spears, depending on the thickness of the vegetable.
  3. Set Up Breading Station: In a shallow bowl, whisk the eggs until they are smooth and slightly frothy. In a second shallow bowl, combine the grated parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Stir well to distribute the seasonings evenly.
  4. Coat the Wedges: Working with one zucchini spear at a time, dip it completely into the egg wash, allowing any excess to drip back into the bowl. Immediately place the wet wedge into the parmesan mixture, pressing firmly so the coating adheres to all sides.
  5. Arrange and Bake: Place the coated zucchini spears onto the prepared baking sheet in a single layer. Leave a bit of space between each piece so they roast instead of steam.
  6. Bake Until Golden: Bake in the preheated oven for 18 to 20 minutes, or until the crumb coating is deeply golden-brown and crispy, and the zucchini is tender when pierced with a fork.
  7. Rest and Serve: Remove from the oven and let the zucchini wedges rest on the hot pan for 2 to 3 minutes to allow the cheese crust to firm up before serving.

Notes

To avoid sogginess: Make sure the zucchini is completely dry before you cut and dredge it. Excess water on the skin will keep the egg from sticking correctly.
Cheese selection: Use real grated parmesan rather than shredded cheese. The fine texture of grated cheese creates a more uniform, cracker-like crust over the vegetable.