There is just something so satisfying about this recipe for Crispy Zucchini Wedges: experiencing the warmth of the first bite taken, the crunch of the Panko bread crumbs, and then the rich satisfying flavor of the Parmesan-Reggiano cheese – “betcha can’t eat just one”! What old TV commercial was that from again? I think it was Lay’s potato chips. Yes, indeed. Potato chips. My archenemy. I stopped eating chips years ago, but Istill CRAVE salty, crunchy food – it’s my #1 weakness. But, you know the best part about these yummy beauties? You get your crunchy, salty fix, but these babies are low in calories and good for you! And, with the fact the zucchini is usually always in my fridge or on my grocery list, I can whip up a batch of these whenever I get “that” craving.
Whether you’re looking for a great dinner side, a snack, or a beautiful appetizer for your next dinner party, this is a recipe you need to file in your own recipe vault. Betcha nobody eats just one. Crunch, crunch, nibble, nibble.
TTFN,
The Baroness
- 3 medium zucchini, washed, dried and cut into 3-4" wedges
- 2 eggs
- 1 TBS olive oil
- 1-1/2 cups panko bread crumbs
- 2 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp Hungarian paprika
- 3 TBS graded Parmesan-Reggiano cheese
- Olive oil cooking spray
- Preheat oven to 400 degrees.
- Crack eggs into a medium bowl and whisk together with oil until combined.
- In a separate medium bowl, combine bread crumbs, garlic salt, pepper, paprika and Parmesan-Reggiano cheese. Pour mixture onto a large piece of parchment paper (about 1 foot) to create a work surface. Spread bread crumbs out over the parchment paper sheet so that you can dredge zucchini in the mixture a few at a time without getting all the bread crumbs moist.
- Spray baking sheet with olive oil cooking spray.
- Take zucchini, a few wedges at a time, and dip into egg wash. Remove with tongs, then immediately dredge in the bread crumb mixture.
- Carefully place coated zucchini onto prepared baking sheet, spaced about 1/2" apart.
- Bake 15-20 minutes until lightly brown, then using tongs, carefully turn zucchini and bake for an additional 10-15 minutes until brown and crispy.
- Serve alone or with your favorite ranch dressing or dipping sauce.